CRAB IN PUFF PASTRY

Crab in Puff Pastry image

Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Number Of Ingredients 12

Ingredients

1/2 package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed
2 tablespoons butter or margarine
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup milk
1/2 cup whipping (heavy) cream
1 1/2 cups cooked crabmeat, shrimp or lobster
1/2 cup Sauvignon Blanc, dry white wine or clam juice
2 tablespoons chopped fresh parsley
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg