Crab Bite Appetizer

By Lsweetnell

Very Yummy. These crab bite appetizers are great for special parties. Prep work can be done the day before and then cooked just before guest arrive. You could also use this recipe and roll the dough, with the filling into a strudel.

Ingredients

• 1 pound lump or back fin crab meat OR 4 cans of lump or back fin crab meat, drained (don't get the cheapest, you will get what you pay for)
• 4 slices soft white bread, edges removed, finely diced (or lightly pinched apart, try not to compress the bread) Bread crumbs do not work in this.
• 1 large egg
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash of Tabasco, no more than two dashes
• 2 teaspoons Worcestershire sauce
• 2 teaspoons French's yellow mustard, don't use Dijon
• 1 box puff pastry, defrosted

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Gently remove all shell from crab meat. I use a small bowl of water to rinse my fingers when I find one of those little pieces of shell.

In a bowl, mix egg, mayonnaise, sour cream, Tabasco, Worcestershire sauce, mustard, seasonings and softened cream cheese and bread and blend thoroughly.

Add crab meat fresh or canned and mix gently but thoroughly.

Cut three inch circles from the defrosted puff pastry. Place a tablespoon of the crab mixture in the middle and fold over the dough to cover the crab and seal the edges with a little water or egg wash. Press edges with a fork to seal.

Place each one on an oiled or sprayed sheet pan. Place in preheated oven on 350 degrees for 20 minutes, no longer, the crab is already cooked, just needs to be warmed through, and the crescent puffed pastry need to turn light brown.

Option: Gently fry the crab bites in a 350 degree deep fryer until they are light brown on each side. (about 5 minutes on each side).

Note: You could use wonton wrappers instead of puff pastry.