Reviews & Comments

(4 Ratings)

4 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Crab in Puff Pastry

Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.

Prep: 20 MinTotal: 50 Min

1 - 3 of 3 Reviews

Posted 4/23/2007 10:34:33 AM REPORT ABUSE morgan said:

Rating:

This was great at my last dinner party. But I change the recipe a bit. I used the 1 1/2 cups of crab and add 1 c. of small shrimp. I also made med size cups with the puff pastry. So every one could still walk around and chat. And not have to sit down and use a fork to eat the crab cups. It made 20 servings. I''m making them again this weekend for a friend.

This reply was: Helpful Inspiring

Posted 8/28/2006 12:20:42 PM REPORT ABUSE sue wolfe said:

Rating:

After moving from Indiana to Port Charlotte Florida two years ago, we started eating a lot of shrimp. After looking up recipes in my Betty Crocker cookbook, I came across this recipe, using shrimp instead of the crabmeat.I''ve been using this cookbook since my marriage and actually learned to cook with it.This recipe is good with steamed asparagus, bundled in procuito as a side and Key Lime Pie for desert.We had it for special company and they said I was a wonderful cook.

This reply was: Helpful Inspiring

Posted 7/20/2006 1:18:05 PM REPORT ABUSE Raysa said:

Rating:

I made this recipe with the clam juice and it was just a little too strong for my taste. I will definetly try again with the white wine. My 8 yr old picky son really enjoyed it.

This reply was: Helpful Inspiring