Best Puffy Lobster Turnovers Recipes

PARTY CRAB PUFFS

Party Crab Puffs image

I received this recipe years ago from my grandmother. She also told me to have fun being creative and experimenting in the kitchen. My friends request these little puffs at every gathering. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 8 dozen.

Number Of Ingredients 13

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FILLING:
4 hard-boiled large eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional

Steps:

Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH

Puff Pastry Turnovers with Shrimp, Scallops and Spinach image

Provided by Marcia Munson

Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota

Yield Makes 8

Number Of Ingredients 12

Ingredients

3 tablespoons butter
8 ounces mushrooms, sliced
1/3 cup finely chopped shallots
1 cup whipping cream
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
1 1/2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
16 uncooked large shrimp, peeled, deveined
8 sea scallops, halved horizontally

Steps:

Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.