Crab puffs
Binging with Babish · ♥ 15.9K likes · 383.2K views · 13 min video
Read about crab in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz cream cheese
- 2 oz sour cream
- ¼ cup finely chopped fresh parsley
- 2 cloves garlic
- 1½ tsp Dijon mustard
- ½ whole lemon
- 1 tsp West Chestershire sauce
- hot sauce
- ½ tsp Old Bay
- ¼ tsp paprika
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
In a large bowl combine the cream cheese, sour cream, parsley, garlic, Dijon mustard, lemon juice, Worcestershire, hot sauce, Old Bay, paprika, black pepper and salt and whisk to combine.
- 8 oz cooked crab meat
Fold in the cooked crab meat, cover with plastic wrap and keep refrigerated until needed.
- store-bought puff pastry
Roll out the puff pastry and cut it into squares with clean slices so the rise is not impeded.
Store-bought puff pastry cups
Press the squares into a non-stick mini muffin tin; smaller squares whose corners just peak above the rim work better than big overhanging ones.
Add a generous two teaspoons of filling to each, cover with plastic wrap and refrigerate at least 20 minutes.
- butter
Preheat the oven to 375F with a rimmed baking sheet inside so the bottoms brown better, and brush the filling and the pastry with butter.
- chives
Bake 15 to 20 minutes until deeply golden brown and puffed, then finish with freshly chopped chives.
- 2 tbsp celery leaves
- 2 tbsp tarragon
Second version: double the sour cream to four ounces, add the chopped celery leaves, the zest and juice of the lemon and the chopped tarragon, and bake at 400F instead.