Crab Imperial Appetizer

• Seafood

  • 1 tsp Bay or cape cod seasoning, Old
  • 8 oz Crab meat

• Produce

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

• Condiments

  • 1 dash Hot sauce
  • 3 tsp Lemon juice, fresh

• Pasta & Grains

  • 12 Puff pastry shells, pre-baked

• Baking & Spices

  • 1 tsp Kosher salt

• Bread & Baked Goods

  • 3/4 cup Brioche bread

• Dairy

  • 1/2 cup Heavy cream
  • 2 tbsp Mascarpone cheese

Found on lifecurrents.dw2.net

Description

Ingredients

• ¾ cup brioche bread, diced into 1-inch cubes
• ½ cup Heavy Cream
• 1 dash hot sauce
• 8 oz. crab meat
• 1 tablespoon shallot, finely chopped
• 2 tablespoons mascarpone cheese
• 3 teaspoons fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon kosher salt
• 1 teaspoon Old Bay or Cape Cod seasoning
• 2 tablespoons red bell pepper, diced small
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon chives, sliced
• 12 pre-baked puff pastry shells

Directions

• Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes. Preheat your oven to 300° F. (If you just prebaked your puff pastry shells, youll be bringing your oven temperature down to 300° F, as they will be prebaking at a higher temperature.) In a small bowl, combine the bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly. In a medium 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. Garnish with additional chopped chives or parsley if desired. Serve immediately.

Nutrition