Spicy Crab Salad Tapas Recipe

Spicy Crab Salad Tapas Recipe

Ingredients :
1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets.
Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoonful of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Test Kitchen tips :
If you want to boost the heat, sprinkle each one with a little cayenne pepper.
The puff pastry shells can be made a few hours ahead of time and filled as your guests are walking up to the door.
To keep your pastry from bending over while baking, make sure you cut them straight up and down without twisting the knife.

Nutrition Facts :
1 appetizer: 145 calories, 9g fat (2g saturated fat), 25mg cholesterol, 240mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 5g protein.

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