crab puffs, they are great made small as appetizers and cocktail bites or made large as a luncheon entree. We served them as a lunch special with my creamy remoulade sauce. They are really good.
Recipe By : Sitara
Serving Size : 18 Preparation Time :2:00
Categories : Fish New Orleans/Cajun/Creole
Luncheon Seafood
Amount Measure Ingredient -- Preparation Method
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1/3 cup mayonnaise
3 tablespoons prepared mustard
3 large eggs
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Tabasco sauce
1/2 teaspoon white pepper
9 each green onion -- minced
1/2 cup fresh parsley -- chopped
2/3 cup cracker crumbs
3 pounds crabmeat cleaned and picked over
18 filo dough -- squares
Combine mayo, mustard, egg and seasonings. Blend well. Add this mixture
to parsley, green onion, cracker meal, and crabmeat, tossing lightly. Check for
seasonings.
Roll out pastry to a rectangle. Moisten the edges of the pastry with water. Put a portion of the crab mix in the middle and bring sides together sealing crabmeat in. . Put on baking sheet and bake at 375 till pastry is crispy and brown.
Serve with a dill sauce or remoulade.