Ingredients with Measurements:
- 1 package (8 oz) cream cheese, softened
- 1 can (6 oz) crabmeat, drained and flaked
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 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 mango, peeled and diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the cream cheese, crabmeat, mayonnaise, Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix well.
3. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut into 2-inch squares.
4. Place a teaspoon of the crab mixture in the center of each square. Brush the edges with the beaten egg and fold the pastry over to form a triangle. Press the edges together to seal.
5. Place the crab puffs on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
6. Bake for 15-20 minutes or until golden brown.
7. While the crab puffs are baking, prepare the mango salsa. In a medium mixing bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Mix well.
8. Serve the crab puffs hot with the mango salsa on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Makes 24 crab puffs
Nutritional information:
- Calories: 170
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Sodium: 190mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 2g
- Protein: 4g
Substitutions for ingredients:
- Canned crabmeat can be substituted with fresh crabmeat.
- Green onions can be substituted with chives or shallots.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Substitute the mango salsa with a tomato salsa or avocado salsa.
Tips and tricks:
- Make sure the puff pastry is completely thawed before using.
- Use a pastry brush to evenly coat the crab puffs with the beaten egg.
- Serve the crab puffs immediately after baking for the best texture.
Storage instructions:
- Store leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F (175°C). Place the crab puffs on a baking sheet and bake for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the crab puffs on a platter with the mango salsa in a separate bowl.
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette.
- Roasted asparagus or green beans.
Troubleshooting advice:
- If the puff pastry is not sealing properly, use a fork to press the edges together.
- If the crab mixture is too wet, add more Parmesan cheese to thicken it.
Food safety advice:
- Make sure the crabmeat is fully cooked before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Crab puffs are a popular appetizer in Chinese cuisine, typically made with cream cheese and crabmeat filling wrapped in wonton wrappers and deep-fried.
Flavor profiles:
- The crab puffs are creamy and savory with a flaky pastry crust, while the mango salsa adds a sweet and tangy contrast.
Serving suggestions:
- Serve the crab puffs as an appetizer or as part of a party platter.
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