Emerill's Crabmeat Coffins

By calypan

Ingredients

• 4 strips bacon, chopped
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 cup milk
• 4 ounces Neufchatel cheese or cream cheese
• 1/2 pound Brie, rind removed
• 1 (7-ounce) jar marinated artichoke hearts, drained and chopped
• 1 pound lump crabmeat, picked over for shells
• 1/4 cup grated Parmesan cheese
• 2 packages puff pastry, defrosted according to package directions
• 1 large egg, beaten

Preparation

Step 1

Serves 12 as appetizer, 6 as entree

In a large saute pan, cook bacon in 2 tablespoons butter over medium heat. When the bacon becomes crisp, whisk in the flour and cook, stirring constantly to make a light roux, about 2 minutes. Add remaining 2 tablespoons butter, and when melted add onion, garlic, salt, black pepper, and cayenne and cook, stirring, 2 to 3 minutes. Add milk and Neufatchel cheese and continue to cook, stirring constantly, until thick and creamy, about 2 minutes. Add Brie and artichokes and stir well. Gently fold in crabmeat and the Parmesan and cook over medium-low heat until just heated through. Set aside until ready to use.

Create a coffin template using craft paper, card stock, or cardboard.

Preheat oven to 400 degrees.

Using one piece of puff pastry at a time, gently roll dough to 1/8-inch thickness. Cut dough into rectangles 3 inches wide and 10 inches long. Place half on parchment-lined baking sheets; scoop a heaping 1/4 cup of crabmeat mixture onto each of the bottom halves.

Using a pastry brush, brush edges of pastry on pan with beaten egg. Place remaining pieces of pastry over crabmeat mixture and press down on edges, easing top over filling and pressing around filling to form a seal. Continue until you have made at least 12.

Using coffin template, cut out coffins. Discard any extra dough trimmings or use for another purpose.

Brush tops of the coffins with remaining egg wash. Bake for 15 minutes or until dough has puffed up and is golden brown. Serve immediately.

Cook's Note: this recipe makes enough filling for about 24 small "coffins" -- if you want to make more, simply purchase additional puff pastry. Otherwise, any leftover crabmeat mixture can be used as a dip, as a filling for pastry vol au vents, or, if thinned a bit, as a topping for sauteed fish or shrimp.