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Crab and Cucumber Puff Pastry View Larger

Crab and Cucumber Puff Pastry

Ingredients:

  • 1 package puff pastry dough

  • For the crab mixture:
    • 8 ounces crabmeat, fresh or canned (picked carefully for shells)
    • 1/4 cup finely chopped sweet onion
    • 1/4 cup mayonnaise
    • 1/4 cup chopped fresh chives
    • 1 teaspoon fresh lime juice
    • salt and pepper to taste

    For the cucumber mixture:
    • 1/2 English cucumber, peeled, seeded and cut into matchstick-sized strips
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon olive oil
    • salt and pepper to taste

    For the mustard sauce:
    • 1/4 cup whipping cream
    • 3 tablespoons Stonewall Kitchen Caramelized Onion Mustard
    • 2 tablespoons sour cream
    • salt and pepper to taste

    Directions:

      Preparation:

    1. Bring one puff pastry sheet to room temperature, approximately 30 minutes.
    2. Preheat oven to 400 degrees F.
    3. Cut pastry sheet into 3 strips along the fold. Cut two of the strips into 3 rectangles (3 1/4" long). [Discard third strip or use for another purpose.]
    4. Place rectangles 2" apart on a baking sheet. Bake 15 minutes or until golden. Cool on wire rack.
    5. For the crab mixture combine crabmeat, onion, mayonnaise, chives and lime juice. Add salt and pepper to taste.
    6. In a small mixing bowl combine cucumber, fresh dill and olive oil. Add salt and pepper to taste.
    7. For the mustard sauce, blend together whipping cream, Stonewall Kitchen Caramelized Onion Mustard and sour cream. Add salt and pepper to taste.

      Assembly:

    1. Cut pastries horizontally into thirds, similar to splitting cake layers.
    2. Put bottom crust on plate, top with 1/4 cup crab mixture, 1/4 cup cucumber mixture and a small drizzle of mustard sauce.
    3. Put middle piece of pastry on top of fillings and repeat filling layers.
    4. Cap with top of pastry. Complete with a drizzle of mustard sauce.

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