### Ingredients
- ¾ cup diced brioche bread
- ½ cup heavy whipping cream
- 1 dash hot sauce
- 8 oz. crab meat
- 1 tablespoon chopped shallot
- 2 tablespoons mascarpone cheese
- 3 teaspoons lemon juice
- Zest of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- 2 tablespoons diced red bell pepper
- 2 tablespoons chopped parsley
- 1 tablespoon sliced fresh chives
- 1 package puff pastry (at room temperature)
### Instructions
1. Preheat your oven to 400°F (200°C).
2. Lay out the puff pastry sheets and cut each sheet into 9 squares.
3. Place one puff pastry square into each hole of a muffin tin, gently pressing the dough to form a cup shape.
4. Prebake the empty pastry shells for about 15-18 minutes until lightly golden.
5. Lower the oven temperature to 300°F (150°C).
6. In a large bowl, combine the diced brioche bread and heavy whipping cream. Let the mixture sit for 10 minutes at room temperature.
7. Add the hot sauce and mix thoroughly.
8. Add the remaining ingredients to the bowl, ensuring to check the crab meat for any shells or cartilage. Mix everything well.
9. Using a small scoop or two spoons, place 1-2 tablespoons of the crab filling into each prebaked puff pastry cup.
10. Bake for an additional 5-10 minutes until the filling is warmed through.
11. Serve immediately as an appetizer.
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