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A Tasty Mess

Evercrisp Apple & Crab Puffs

5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 puffs
Ingredients Method

Ingredients
  

  • 1 package of frozen puff pastry thawed
  • 1/2 tsp. saffron threads
  • 1 Tbsp. unsalted butter
  • 1 shallot minced
  • 3/4 cup creme fraiche
  • 1/2 lb. king crab leg meat
  • 1 Evercrisp apple thinly sliced on a mandolin
  • 1 lemon
  • 4 thai peppers thinly sliced (optional to add a tiny kick)
  • 5 slices of prosciutto cut into small squares
  • salt and pepper to taste
  • parsley to garnish
  • paprika just a dash to garnish

Method
 

  1. Thaw puff pastry up to 40 minutes. Pre-heat oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
  2. Roll out puff pastry, and cut out circles using a knife. I cut 4 circles in each row of the folding, getting 12 out of each sheet. Lay out the circles of pastry onto the baking sheet, cover with a layer of parchment or foil, and top with another baking sheet. This will prevent it from rising too much. Bake for 10 minutes, then remove the second layer of foil and sheet, and bake another 5 minutes. Set aside to cool.
  3. In a medium bowl, dissolve saffron threads in warm water.
  4. In a saute pan, heat the butter over medium heat. Add the shallots and cook until golden, about 4 minutes. Then, in the same bowl you used to dissolve the saffron, add in the shallots, creme fraiche, crab meat, salt and pepper. Mix well and season to taste.
  5. Slice the apples very thin on the mandolin and rub with the lemon so they don't turn brown.
  6. Assembly: Top each piece of puff pastry with a square of prosciutto, a slice or two of Evercrisp apple, crab meat, and a squeeze of lemon. Garnish with thai pepper, parsley and a dash of paprika for color. Enjoy!