Creamy Crab Over Puff Pastry
Because of the labor required to clean and pick crabmeat, it can be expensive. The least expensive is frozen claw meat. For a real money saver, try using popcorn or salad shrimp.
2 Tbsp butter
1 1/2 Tbsp flour
1 cup milk
1 egg yolk
2 Tbsp cream
2 Tbsp grated Parmesan cheese
2 Tbsp Swiss or Gruyre cheese
1/8 tsp onion salt
1/8 tsp salt
1/8 tsp cayenne pepper
2 cup flaked frozen crabmeat, thawed
6 puff pastry rounds
Melt butter in a small saucepan over medium heat. Blend in flour. Cook, whisking continually, for 1 minute. Whisk in milk. Cook, whisking continually, for 6 minutes or until thick.
Remove from heat. Beat egg yolk with cream. Stir a small amount of hot mixture into egg yolk; stir egg into hot mixture. Cook, whisking continually, for 2 minutes.
Whisk in Parmesan, Swiss, onion salt, salt and cayenne pepper. Add crabmeat. Heat to serving temperature over low heat, stirring occasionally.
Bake puff pastry using package directions. Place on plates. Spoon crab sauce over pastry. Serve immediately.
To avoid burning the pastry bottom, use a thick, light-colored aluminum baking sheet, or two baking sheets stacked one on top of the other. Remember to cook the pastry on the middle rack of the oven.