Baked Crab Canape Bites Recipe

About this recipe

A delightful pescatarian appetizer featuring creamy crab filling baked in crispy canape shells. Perfect for a dinner gathering or as a solution for quick, elegant starters.

Ingredients

• - Truffle Butter
• 300ml British Creme Fraiche
• - Parmesan Shavings
• 100G Seafood & Eat It Handpicked Fifty Fifty Crab
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 400G Sabarot Chia Seeds, 400G
• - Jus Rol Puff Pastry Squares-1x5.2kg
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• 1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 1 tablespoon of butter in a saucepan over low heat.
3. 3. Add 2 tablespoons of flour to the melted butter and stir until smooth and well combined.
4. 4. Gradually add 3/4 cup of light cream and 2 tablespoons of grated Parmesan cheese, stirring constantly until the mixture thickens.
5. 5. Remove the saucepan from heat and gently fold in 1 cup of crabmeat, 1/2 teaspoon of salt, and a pinch of pepper.
6. 6. In a small bowl, mix 2 tablespoons of chia seeds with 2 tablespoons of water and let it sit for 5 minutes to thicken, then stir this mixture into the crab filling.
7. 7. Chill the crab mixture in the refrigerator for at least 15 minutes to allow it to firm up slightly.
8. 8. Spoon the chilled crab mixture into puff pastry, filling each shell evenly.
9. 9. Arrange the filled puff pastry on a cookie sheet and bake in the preheated oven for 5 to 10 minutes, or until the tops are bubbly and golden.
10. 10. Serve immediately while warm and enjoy.