Impress The In Laws Savory Crab And Asparagus Puffs Recipes

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PARTY CRAB PUFFS



Party Crab Puffs image

I received this recipe years ago from my grandmother. She also told me to have fun being creative and experimenting in the kitchen. My friends request these little puffs at every gathering. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 dozen.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FILLING:
4 hard-boiled large eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHICKEN ASPARAGUS PUFFS



Chicken Asparagus Puffs image

A recipe from my entertaining favorites folder. These are so easy to make, just stuff the pastry, roll and bake. I could probably eat all of the puffs myself they are just that delicious. Perfect for entertaining or just for a weekend snack. The filling can be made in advance. You will just love these!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 35m

Yield 48 puffs

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked
3 tablespoons mayonnaise
1 teaspoon fresh minced garlic (optional)
1/2 teaspoon curry powder (or to taste)
1/2 teaspoon seasoning salt (or to taste)
black pepper (to taste)
1 (14 ounce) package puff pastry
1 (12 ounce) can asparagus, very well drained
1 egg, beaten
sesame seeds

Steps:

  • In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
  • Roll out puff pastry into a rectangle shape (10x14-in).
  • Then lengthwise into three even strips of pastry.
  • Spread chicken mixture along one side of each strip of pastry.
  • Place asparagus spears lengthwise beside chicken mixture.
  • Brush edges of pastry with egg.
  • Roll pastry over to close completely.
  • Brush top with egg.
  • Cut rolls diagonally into 1-inch slices with a sharp knife.
  • Sprinkle with sesame seeds.
  • Place on a greased cookie sheet.
  • Bake at 425 degrees for 8-10 minutes, or until golden brown.
  • Delicious!

Nutrition Facts : Calories 57.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.5, Sodium 32.8, Carbohydrate 4.3, Fiber 0.3, Sugar 0.2, Protein 2

CREAM CHEESE CRAB PUFFS



Cream Cheese Crab Puffs image

I found this recipe in an old cookbook that my mom gave me when Mathew and I moved in together. I think they're great, especially when served with some grilled asparagus and a big glass of sweet tea.

Provided by Sara.Em

Categories     Crab

Time 1h7m

Yield 20 puffs, 4-6 serving(s)

Number Of Ingredients 10

1/2 cup water
1/3 cup butter
2/3 cup flour
2 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup milk
1 teaspoon onion flakes
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1 cup crab, cooked & chopped

Steps:

  • Bring water & butter to boil. Reduce to low heat.
  • Add flour & salt, stirring vigorously over low heat until mixture forms a ball.
  • Remove from heat.
  • Add eggs one at a time, beating the mixture smooth after each addition.
  • Place level Tablespoons of batter on ungreased cookie sheet.
  • Bake at 400 degrees for 25 minutes.
  • Cool.
  • Mix remaining ingredients together.
  • Cut tops off puffs & overfill them with the mixture.
  • Replace tops.
  • Bake at 375 degrees for 7 minutes on ungreased cookie sheet.

Nutrition Facts : Calories 458.6, Fat 38.4, SaturatedFat 23.3, Cholesterol 210.9, Sodium 320.7, Carbohydrate 19, Fiber 0.7, Sugar 0.6, Protein 10.3

CRAB & SHRIMP IN PUFF PASTRY



Crab & Shrimp in Puff Pastry image

Make and share this Crab & Shrimp in Puff Pastry recipe from Food.com.

Provided by Nana Bev

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons finely chopped sweet red peppers
2 tablespoons flour
1 cup half-and-half cream (10%)
2 cups crabmeat
1 cup peeled raw shrimp (thawed)
1/4 cup dry sherry
3/4 cup sliced mushrooms (regular white or mixed variety)
1/4 cup grated lightly smoked cheddar cheese
1/4 cup grated parmesan cheese
2 sheets puff pastry, thawed

Steps:

  • Melt butter, add onion and red pepper and saute until just softened.
  • Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
  • Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
  • Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
  • Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
  • Bake at 350 for about 30 minutes or until the pastry is puffed and golden.

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

CRAB AND ASPARAGUS TART



Crab and Asparagus Tart image

A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups flour, more for rolling
Salt
1/2 teaspoon cayenne
7 tablespoons unsalted butter
4 large eggs
1 tablespoon minced shallot
1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
8 ounces lump crab meat
1 tablespoon lemon juice
1 tablespoon minced chervil
3/4 cup half-and-half
4 ounces soft goat cheese

Steps:

  • Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
  • Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
  • Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
  • Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ASPARAGUS AND CRAB CASSEROLE



Asparagus and Crab Casserole image

Categories     Bread     Sauce     Sandwich     Bake     Crab     Asparagus

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 2/3 cups whole milk
1 ounce Cheddar cheese, grated (1/4 cup)
1 ounce Swiss cheese, grated (1/4 cup)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
24 fresh asparagus spears
1 pound lump crab meat
1 cup grated Parmesan cheese (4 ounces)

Steps:

  • Preheat the oven to 375°F.
  • Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
  • Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
  • Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

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