Crab Appetizer Napoleons

Name: Crab Appetizer Napoleons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters sliced almonds; 170 grams refrigerated pasteurized crabmeat, drained; 227 grams package cream cheese, softened; 4 green onions, sliced; 0 teaspoons ground black pepper; 1 Tbsp prepared horseradish; 1 Tbsp milk; 12 servings Paprika; 1 sheet Pepperidge Farm® Puff Pastry

Crab Appetizer Napoleons requires about 1 hour from start to finish. This pescatarian recipe serves 12. One portion of this dish contains approximately 7g of protein, 18g of fat, and Head to the store and pick up puff pastry, paprika, cream cheese, and a few other things to make it today. If you like this recipe, you might also like recipes such as Crab Salad Napoleons with Fresh Pasta, Crab Appetizer, and Appetizer Crab Pizza.

Instructions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.

Equipment you will use

Oven

Unfold pastry sheet on lightly floured surface.

Cut into 12 rounds, using 2-inch cookie cutter.

Ingredients you will need

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Cookie Cutter

Place 2 inches apart on baking sheet.

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Baking Sheet

Bake 15 minutes or until golden.

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Oven

Remove from baking sheet and cool on wire rack.

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Baking Sheet

Wire Rack

Stir cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.

Ingredients you will need

Cream Cheese

Horseradish

Crabmeat

Pepper

Milk

Split pastries into 2 layers, making 24 layers in all.

Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers.

Ingredients you will need

Crabmeat

Almonds

Onion

Spread

Sprinkle with paprika. Makes 12 Napoleons.

Ingredients you will need

Paprika

Equipment

Ingredients

Servings:

118milliliters

sliced almonds 170grams

refrigerated pasteurized crabmeat, drained 227grams

package cream cheese, softened 4

green onions, sliced 0teaspoons

ground black pepper 1Tbsp

prepared horseradish 1Tbsp

milk 12servings

Paprika 1sheet

Pepperidge Farm® Puff Pastry

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.