Prawn and Crab Puffs

    Recipe Picture:Prawn and Crab Puffs
    1

    Prawn and Crab Puffs

    (15)
    35min


    14 people made this

    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 

    1. Preheat oven to 200 degrees C. Grease a baking tray.
    2. 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.
    3. Lay the sheet of puff pastry out on a clean surface then cut into 4 squares. Prick lightly with fork.
    4. In a medium bowl; mix crab meat, bechamel sauce, eschalots and tarragon until well blended.
    5. 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.
    6. 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)

    by
    22

    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)

    by
    16

    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)

    by
    11

    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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