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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Crab Filled Puff Pastry

Published by: Sarah

  • Dec
  • 9

8 oz. Lump Crab Meat
1 Egg Yoke
Dijon Mustard
2 T Tarragon
Salt & Pepper to taste
1/2 c. Lemon Juice
3/4 c. Olive Oil
1 pkg. Frozen Puff Pastry Shells

Cook pastry as per package directions. 
Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard. 
SLOWLY whisk in some of the olive oil. 
Add some lemon juice. 
More olive oil. 
Remaining lemon juice. 
Remaining olive oil. 
Add Tarragon & more salt & pepper. 
Add crab meat. 
Cook until heated through. 
BE CAREFUL NOT TO OVER COOK.
Fill pastry shells & serve.

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