Cheer on New England for the big game by preparing this seafood appetizer representative of all the delicacies you can experience along the East Coast. If you have access to fresh crab, feel free to substitute that in after cooking it.
- Yield: 16 puffs
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- ¾ (8-ounce) package cream cheese, at room temperature
- 1 tablespoon sour cream
- 12 ounces canned crabmeat, drained
- 2 scallions: 1 minced, 1 chopped
- 1 garlic clove, minced
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the cream cheese, sour cream, crabmeat, minced scallion, garlic, lemon zest, lemon juice, Worcestershire sauce, and salt and pepper to taste. Mix well.
- Lightly ﬂour a work surface. Roll out the pastry to about a 12-inch square. Cut into 16 squares.
- Fill each square with about 2 tablespoons of the crab ﬁlling.
- Fold the dough over on each side of the square to create a raised, open cup.
- Brush each pastry with the egg. Place on the prepared baking sheet.
- Bake for 20 minutes until puffed and golden.
- Sprinkle with the chopped scallion. Serve.