Ingredients with Measurements:
- 1 package (8 oz) cream cheese, softened
- 1 can (6 oz) crab meat, drained and flaked
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
Honey-Mustard Sauce:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, crab meat, green onions, red bell pepper, garlic powder, salt, and black pepper. Mix well.
3. On a lightly floured surface, roll out the puff pastry to a 12-inch square. Cut the pastry into 16 squares.
4. Spoon 1 tablespoon of the crab mixture onto the center of each square.
5. Fold the corners of the pastry up and over the filling, pressing the edges together to seal.
6. Place the puffs on the prepared baking sheet.
7. In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the puffs.
8. Bake for 15-20 minutes, or until the puffs are golden brown and puffed up.
9. While the puffs are baking, prepare the honey-mustard sauce. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, salt, and black pepper.
10. Serve the crab puffs warm with the honey-mustard sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
16 puffs
Nutritional information:
Calories: 190
Fat: 12g
Saturated Fat: 5g
Cholesterol: 32mg
Sodium: 260mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 6g
Protein: 4g
Substitutions for ingredients:
- Instead of crab meat, you can use canned or fresh shrimp, or imitation crab meat.
- You can use yellow onion instead of green onions.
- You can use yellow or orange bell pepper instead of red bell pepper.
Variations:
- Add 1/4 cup of shredded cheddar cheese to the crab mixture for a cheesy twist.
- Add 1/4 teaspoon of cayenne pepper to the crab mixture for a spicy kick.
- Use a different dipping sauce, such as sweet chili sauce or garlic aioli.
Tips and tricks:
- Make sure the puff pastry is completely thawed before using it.
- Don't overfill the puffs, or they may burst open during baking.
- Brushing the egg wash on the puffs will give them a shiny, golden brown finish.
- The honey-mustard sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store any leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the crab puffs, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the crab puffs on a platter and drizzle the honey-mustard sauce over them. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
These crab puffs go well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the puffs burst open during baking, try sealing the edges more tightly next time.
- If the puffs don't puff up, make sure the oven is hot enough and that the pastry is not too thick.
Food safety advice:
- Make sure the crab meat is fully drained before using it.
- Store any leftover crab puffs in the refrigerator and consume within 3 days.
Food history:
Puff pastry has been around since ancient times, but it wasn't until the 17th century that it became popular in Europe. Crab meat has been a popular seafood ingredient for centuries, especially in coastal regions.
Flavor profiles:
The crab puffs are savory and buttery, with a hint of sweetness from the honey-mustard sauce.
Serving suggestions:
Serve these crab puffs as an appetizer at a party or as a light lunch or dinner with a side salad.
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