RCI-BR.007.0040.001
Crab Appetizer Napoleons
Crab Appetizer Napoleons from the Recidemia collection
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- (17½ ounce) package frozen puff pastry½ unitslightly thawed
- (8 ounce) container cream cheese1 unitsoftened
- 1 tablespoon
- prepared white horseradish1 tablespoon
- white fresh ground pepper¼ teaspoon
- 6 ounces
- green onions4 unitsliced
- ½ cup
- 1 unit
Method
1
Preheat oven to 400°F. Cut the thawed puff pastry into twelve 3-inch squares and arrange on a baking sheet lined with parchment paper.
2
Prick each pastry square lightly with a fork to prevent puffing, then bake for 15-18 minutes until golden brown and crispy.
18 minutes
3
Remove pastry squares from the oven and let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
5 minutes
4
While pastry cools, combine softened cream cheese, milk, and prepared white horseradish in a bowl, mixing until smooth and well blended.
5
Fold the crabmeat gently into the cream cheese mixture along with sliced green onions and white pepper, being careful not to break up the crab pieces.
6
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden and fragrant.
3 minutes
7
Spread or pipe a thin layer of the crab mixture onto the top of each pastry square, using approximately 1 tablespoon per square.
8
Sprinkle the toasted almonds evenly over the crab mixture on each napoleon, then dust lightly with paprika for color and flavor.
9
Arrange the assembled napoleons on a serving platter and serve immediately while the pastry is still warm and crispy.