The Crab Puffs
A country inn recipe for The Crab Puffs.
IndianSeafoodEasy2 minBy Northstar
Ingredients
Servings
4
- 24 small baked puff pastry shells
- 8 oz Snow crabmeat
- 2 tbsp butter
- 1 onion, chopped fine
- 0.5 green pepper, chopped fine
- 1 stalk celery, chopped fine
- 1 tsp curry powder
- 1 tbsp dry or Dijon mustard
- 1 tsp Worcestershire sauce
- 0.3 tsp salt
- dash cayenne pepper
- 2 tbsp flour
- 0.5 cup cream
Instructions
- 1
fresh ground pepper and paprika to taste Preheat oven to 350F. Melt butter and saute onion, pepper and celery until tender. Mix in curry powder, mustard, salt, pepper, and cayenne. Cook gently for 2 minutes. Remove from heat and add flour and sour cream. Heat while stirring, bringing to a boil and thickening. Add crab, Worcestershire sauce and paprika. Stir and bring to boil again. Mixture should have consistency of thick paste. Spoon mixture into pastry shell and bake until heated through and golden brown. Serve with fresh garden salad and Russian dressing.
Tags
country-cooking