Crab in Puff Pastry

  • Prep 20 min
  • Total 50 min
  • Servings 0

Ingredients

1/2
package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed
2
tablespoons butter or margarine
2
medium green onions, thinly sliced (2 tablespoons)
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup milk
1/2
cup whipping (heavy) cream
1 1/2
cups cooked crabmeat, shrimp or lobster
1/2
cup Sauvignon Blanc, dry white wine or clam juice
2
tablespoons chopped fresh parsley
1
teaspoon finely shredded lemon peel
1/4
teaspoon salt
1/8
teaspoon pepper

Steps

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  • 1
    Heat oven to 350ºF. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
  • 2
    Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • 3
    Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
  • 4
    Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

Notes









Tips

Expert Tips

  • If you prefer, you can substitute imitation crabmeat for the real thing. Look for imitation crabmeat, which is sometimes called surimi, in the fish and seafood section at your grocery.
  • Spoon the crab filling into baked individual frozen pastry shells, available in your supermarket's frozen food section.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
360
% Daily Value
Total Fat
40 g
Saturated Fat
18 g
Cholesterol
175 mg
Sodium
510 mg
Potassium
360 mg
Total Carbohydrate
34 g
Dietary Fiber
1 g
Protein
17 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
14%
14%
Iron
20%
20%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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