Almost every cuisine features some sort of crab meat pastry dish. For example, the Chinese have crab puffs known as crab rangoon. Likewise, New England—where some of the tastiest crabs can be found—has its own regional recipe for the popular culinary combination of puffed pastry filled with a mixture of crab meat and cream cheese. Crab puffs are not only common in the Northeast, but also across the country as a side dish or appetizer.
Recipe Servings: 4
Prep Time
15 minutes
+ 5 minutes resting
+ 5 minutes resting
Cook Time
25 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Pastry:
- Nonstick cooking spray, as needed to grease baking sheets
- 1 cup water
- ½ cup butter, cubed
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 3 hard-boiled eggs, finely chopped
- 12 oz canned lump crab meat, drained
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- 2 Tbsp finely chopped onion
- 2 Tbsp prepared horseradish
Directions
- Preheat oven to 400°F, and grease two baking sheets using nonstick cooking spray.
- Combine the water, butter, and salt in a large saucepan and bring to a boil.
- Add the flour and stir mixture until it forms a smooth ball.
- Remove the mixture from the heat and let it rest for 5 minutes.
- Add the eggs one at a time, beating thoroughly after each addition.
- Beat the dough until it is smooth and shiny.
- Drop teaspoonfuls of dough onto the baking sheets, spaced about 2 inches apart.
- Bake for about 20 minutes, or until golden-brown.
- Remove the puffs from the oven, split each in half horizontally, and discard a bit of the soft dough inside each one to make room for filling.
- Mix the hard-boiled eggs, crab meat, cream cheese, mayonnaise, chopped onion, and horseradish together in a large bowl.
- Spoon 1 teaspoon of filling onto the bottom portion of each crab puff.
- Place the top halves of the puffs over the filling to make sandwich-like servings.
- Serve immediately.
For Pastry:
For Filling:
For Assembly:
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