Difference between revisions of "Crab Appetizer Napoleons"
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# Preheat oven to 40°F. | # Preheat oven to 40°F. | ||
# Unfold pastry sheet on lightly floured surface. | # Unfold pastry sheet on lightly floured surface. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | [[Category:Californian | + | [[Category:Californian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Cheese pastry Recipes]] | [[Category:Cheese pastry Recipes]] | ||
[[Category:Crab Recipes]] | [[Category:Crab Recipes]] | ||
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[[Category:Savory pastry appetizer Recipes]] | [[Category:Savory pastry appetizer Recipes]] | ||
[[Category:Seafood appetizer Recipes]] | [[Category:Seafood appetizer Recipes]] | ||
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Latest revision as of 11:05, 15 July 2012
Ingredients
- ½ (17½ ounce) package frozen puff pastry, slightly thawed
- 1 (8 ounce) container cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon prepared white horseradish
- ¼ teaspoon white fresh ground pepper
- 6 ounces crabmeat
- 4 green onions, sliced
- ½ cup sliced almonds
- paprika
Procedures
- Preheat oven to 40°F.
- Unfold pastry sheet on lightly floured surface.
- Cut into 12 rounds, using a 2" cookie cutter.
- Place 2" apart on baking sheet.
- Bake 15 minutes or until golden brown.
- Remove from baking sheet and cool on wire rack.
- Stir cream cheese until smooth.
- Stir in milk, horseradish, pepper and crabmeat.
- Split pastries into 2 layers, making 24 in all.
- Spread crabmeat mixture on 12 bottom layers.
- Top with onions, almonds, paprika and other layer of pastry.
