Crab Appetizer Napoleons

 

Crab Appetizer Napoleons are a delightful and elegant appetizer that's perfect for any occasion. They're surprisingly easy to make and offer a beautiful presentation. Here's a recipe to guide you:

Ingredients:

• For the Pastry Layers:

  • 1 sheet frozen puff pastry, thawed according to package instructions
  • (Optional) Sesame seeds or everything bagel seasoning for sprinkling (for added flavor)

• For the Crab Filling:

  • 6 ounces lump crabmeat, picked over for any shells or cartilage
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Dijon mustard (optional)
  • 1 green onion, thinly sliced
  • Salt and freshly ground black pepper to taste

• For the Garnish (optional):

  • Fresh dill or chives, chopped
  • Lemon wedges

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Pastry Layers:

   • Unfold the thawed puff pastry sheet on a lightly floured surface.
   • If desired, sprinkle the surface with sesame seeds or everything bagel seasoning for extra flavor.
   • Using a sharp knife or a pizza cutter, cut the puff pastry sheet into squares or desired shapes for your napoleons (consider bite-sized squares for easy eating as an appetizer).

3. Bake the Pastry Layers:

   • Carefully transfer the cut puff pastry squares to the prepared baking sheet.
   • You can gently prick the pastry with a fork a few times to prevent excessive puffing during baking.
   • Bake for 10-12 minutes, or until the pastry is golden brown and flaky.
   • Remove the baking sheet from the oven and let the pastry layers cool completely on a wire rack before assembling.

4. Prepare the Crab Filling:

   • In a medium bowl, combine the picked crabmeat, softened cream cheese, mayonnaise, lemon juice, Dijon mustard (if using), and sliced green onion.
   • Gently fold everything together until well combined. Season with salt and freshly ground black pepper to taste.

5. Assemble the Napoleons:

   • Once the pastry layers are cool, spread a dollop of the crab mixture onto one pastry layer.
   • Top with another pastry layer and repeat with another dollop of crab filling.
   • You can create two or three layers depending on the thickness of your pastry and desired height of the napoleons.

6. Garnish and Serve (optional):

   • Garnish the top layer of each napoleon with a sprig of fresh dill or chives for an added pop of color and flavor.
   • Serve immediately with lemon wedges for squeezing over the napoleons, if desired.

Tips:

• You can use canned or jarred crabmeat for this recipe. Be sure to choose a good quality brand with large lump crab pieces.
• If you don't have Dijon mustard, you can leave it out or substitute a pinch of cayenne pepper for a touch of heat.
• For a richer flavor, use mascarpone cheese instead of cream cheese in the filling.
• You can assemble the napoleons up to 2 hours ahead of time and store them in the refrigerator covered in plastic wrap.
• Leftover crab filling can be used in omelets, quiches, or stuffed avocado halves.

These Crab Appetizer Napoleons are sure to impress your guests with their delicious flavor and elegant presentation. Enjoy!