Prawn and Crab Puffs
Prawn and Crab Puffs
These prawn and crab filled pastry puffs are also loaded with spinach, tarragon and bechamel sauce. By making these large it is a meal instead of an entree.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 4 cups fresh spinach leaves
- 1 pinch salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 4 prawns, peeled and deveined
- 120g crab meat, drained and flaked
- 1/4 cup bechamel sauce
- 1 tablespoon eschalots, diced
- 1 tablespoon fresh tarragon, diced
- 1 egg, beaten
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 200 degrees C. Grease a baking tray.
- Heat oil in a large frying pan over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
- Lay the sheet of puff pastry out on a clean surface then cut into 4 squares. Prick lightly with fork.
- In a medium bowl; mix crab meat, bechamel sauce, eschalots and tarragon until well blended.
- Cut prawns lengthwise and open them up to form a butterfly shape. Lay one prawn in the middle of each pastry square with open side facing up. Stuff each prawns with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle then press the edges to seal. Place on the baking tray then brush with beaten egg.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
Freezing
The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.
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Reviews and Ratings
Global Ratings:
(15)
Reviews in English (13)
Excellent recipe! To save a bit of time, I used 1/2 of a 10 ounce package of frozen spinach, thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce, using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!! - 02 Nov 2005 (Review from Allrecipes USA and Canada)
We all really liked this for a special meal. I subbed several shakes of Old Bay seasoning instead of the fresh tarragon (personal preference). Used 1-1/2 super colossal shrimp per lg puff pastry triangle (main dish). Would've liked at least 50%-100% more crab in the filling. Squeeze-dry the lightly steamed spinach before filling. - 14 May 2009 (Review from Allrecipes USA and Canada)
Useing bechamel sauce is simmilar to well like a "chicken pot pie" I like the idea of the sauce outside of the dish. I didnt use the tarragon because I thought it took away the delicate flavor of the shrimp, what I did do was I made a Roasted Garlic Supreme Sauce to serve with the shrimp...just a little pool of sauce and sat the shrimp in the sauce. - 22 Jun 2006 (Review from Allrecipes USA and Canada)
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