INGREDIENTS
1 sheet puff pastry (found in freezer section of grocery store)
1 cup crab meat, preferably the frozen kind or fresh canned (and pasteurized)
1/2 pkg cream cheese or 1/2 cup
1 tsp Dijon country style mustard
1-2 tbsp pesto, homemade, preferably
juice from a fresh lemon, half should be enough, depending on the lemon
2 tbsp thinly sliced green onion
1/2 tsp Old Bay seasoning
1 cup shredded fresh or regular mozzarella cheese
salt and pepper to taste
1 egg beaten with a tablespoon of water
PROCEDURE Preheat oven to 375
Thaw the puff pastry in your refrigerator over night. In a large bowl, place all the ingredients together and mix well. Using your hands, works best. Use latex gloves if you prefer. Taste for seasoning adjustments, like salt, dill or Old Bay.
Lay the puff pastry out on a flat dry surface, dusted with a touch of flour. Using a rolling pin, extend the pastry on each side by an inch. Cut into squares, 12 - 16 total, 2”by 2”. Place about a tablespoon of mixture into the center of each square. Using your fingers, dip into the beaten egg, then rub along 2 sides of each pastry. This helps to bind it. The egg coated side will not stick to another egg coated side. That’s why I say just to put egg on 2 sides. Bring the corners up to form a “beggars purse”. Pinch the pastry edges together to seal. Place on a baking sheet.
Brush the puff with the “egg wash”. Bake for about 15 minutes or until golden brown and crispy.
**Option: delete the mustard and pesto and use 1 tsp dill weed instead. Finely chopped artichoke bottoms can be added to either of these recipes.
***Option 2: “boat” pastry. Cut an oval shape out of the puff pastry. Coat around outer edge with egg. Cut a long strip about 1” wide and long enough to go around the outer edge of the oval. Follow the video to see this process. Seal the strip well, then fill with crab mixture. Decorate top and then coat the puff pastry with egg. Bake as instructed above.
