Crab in Pastry Recipe



Crab in Pastry Recipes

Ingredients :

1x250

1

30g

2 tbsp

4

250g

1/4 cup

1/4 cup

4

packet frozen puff pastry, thawed

egg yolk, beaten

butter or margarine

oil

spring onions, finely chopped

crabmeat, fresh or canned, cartilage removed

brandy

cream

cooked prawns, to garnish

juice 1/2 lemon

pinch paprika

Method :

On a lightly floured work surface, roll out the pastry until 6mm thick. Using a sharp knife, cut out four squares, 10x10cm. With a small sharp knife, make a shallow incision 1cm from the borders to mark squares, which will be lifted off to form lids when cooked. Place pastry on a dampened baking sheet. Refrigerate for 20 minutes, brush top only with egg yolk. Bake in a hot oven 200C (400F) for 5 minutes, then reduce the heat to 190C (375F) for a further 20 minutes. Take tray from oven and remove lids. Scrape out any uncooked pastry and return tray to oven for a further 5 minutes.

While pastry cases are baking for the final 5 minutes, prepare filling. Heat butter and oil in a pan. Sauté spring onions until soft. Add crab, brandy, lemon juice, paprika and lastly cream. Heat through, stirring, over a gentle heat. Do not boil. Divide filling between pastry cases. Place lids on top. Serve hot, garnished with prawns. Serve with sautéed snow peas (mange tout).

Serves 4


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