Crab Puff
Ingredients
6 oz cream cheese, softened
1 can premium flaked white crabmeat (6.5 oz), drained
1/4 cup minced green onion
1 1/2 tsp each: Worcestershire sauce and prepared horseradish
1 tsp each: minced lemon zest and lemon juice
1/2 tsp Old bay seasoning
Salt and pepper to taste
1 pkg. puff pastry (17.3 oz, 2 sheets), thawed
1 egg, beaten
Preparation
Prep: Preheat oven to 400.
Line two baking sheets with parchment paper.
In a bowl, combine cream cheese, crabmeat, green onions, Worcestershire, horseradish, zest, lemon juice, and old bay for the filling. Season with salt and pepper, chill until ready to use.
Cut each pastry sheet into 16 squares and arrange on prepared baking sheets.
Spoon filling, about one heaping teaspoon, onto the center of each square. Brush egg wash around the edges of the exposed pastry.
Bake for about 15 minutes, or until the squares are puffed and golden and the filling is hot.
