Crab Imperial

• Seafood

  • 1 tsp Cape cod seasoning
  • 8 oz Crab meat

• Produce

  • 1 tbsp Chives
  • 2 Lemons, zest of
  • 2 tbsp Parsley
  • 2 tbsp Red bell pepper
  • 1 tbsp Shallot

• Condiments

  • 1 dash Hot sauce
  • 3 tsp Lemon juice

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Substitute old bay seasoning

• Bread & Baked Goods

  • 3/4 cup Brioche bread
  • 12 Puff pastry cups, pre-baked

• Dairy

  • 1/2 cup Hood heavy cream
  • 2 tbsp Mascarpone cheese

Found on adishofdailylife.com

Description

Ingredients

• ¾ cup brioche bread, diced
• ½ cup Hood® Heavy Cream
• 1 dash hot sauce
• 8 oz. crab meat
• 1 Tbsp. shallot, chopped
• 2 Tbsp. mascarpone cheese
• 3 tsp. lemon juice
• Zest of 2 lemons
• 1 tsp. kosher salt
• 1 tsp. Cape Cod seasoning (can
• substitute Old Bay seasoning)
• 2 Tbsp. red bell pepper, diced small
• 2 Tbsp. parsley, chopped
• 1 Tbsp. chives, sliced
• 12 pre-baked puff pastry cups

Directions

• Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
• Preheat your oven to 300 degrees. (If you just prebaked your puff pastry shells, youll be bringing your oven temperature down to 300 degrees, as they will be prebaking at a higher temperature)
• In a small bowl, combine your brioche bread cubes and Hood® Heavy Cream. Let mixtuire sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
• In a medium size mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
• Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
• Serve immediately as an appetizer.

Nutrition