yield: 18 SERVVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
This Crab Imperial Appetizer is a classic Maryland seafood recipe full of perfect savory flavors that will leave you wanting more. Puff pastry cups are filled with a hot crab dip mixture making them perfect finger food appetizers.
Ingredients
- ¾ cup brioche bread, diced
- ½ cup Heavy Whipping Cream
- 1 dash hot sauce
- 8 oz. crab meat
- 1 Tablespoon shallot, chopped
- 2 Tablespoons mascarpone cheese
- 3 teaspoons lemon juice
- Zest of 2 lemons
- 1 teaspoons kosher salt
- 1 teaspoons Old Bay seasoning
- 2 Tablespoons red bell pepper, diced small
- 2 Tablespoons parsley, chopped
- 1 Tablespoons fresh chives, sliced
- 1 package puff pastry, room temperature
Instructions
- Preheat oven to 400*F
- Lay puff pastry sheets out and cut each sheet into 9 squares.
- Place 1 puff pastry square in each hole of a muffin tin. and gently press into the muffin tin.
- Prebake empty pastry shells, about 15-18 minutes.
- Lower your oven temp to 300*F
- In a large bowl, combine your brioche bread cubes and Heavy whipping cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
- Add remaining ingredients. Make sure to check the crab meat for bits of shell or cartilage. Mix well.
- Using a small cooking scoop, or two spoons, scoop 1-2 Tablespoons of crab filling into each prebaked puff pastry cup.
- Bake for 5-10 minutes to warm the filling.
- Serve immediately as an appetizer.
