Crab Appetizer Napoleons Food

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
• Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika. Tips Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.

CRAB APPETIZER NAPOLEONS

Steps:

• Preheat oven to 400°F.
• Unfold pastry sheet on lightly floured surface.
• Cut into 12 rounds, using a 2" cookie cutter.
• Place 2" apart on baking sheet.
• Bake 15 minutes or until golden brown.
• Remove from baking sheet and cool on wire rack.*.
• Stir cream cheese until smooth.
• Stir in milk, horseradish, pepper and crabmeat.**.
• Split pastries into 2 layers, making 24 in all.
• Spread crabmeat mixture on 12 bottom layers.
• Top with onions, almonds, paprika and other layer of pastry.
• Enjoy!
• *Can be made up to that point, ahead of time about 5-6 hours.
• **Can be prepared ahead of time and kept in the refrigerator - when ready to use - allow to come to room temp before using.

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
• Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

CHOCOLATE-BERRY NAPOLEONS

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

CRAB SALAD NAPOLEONS WITH FRESH PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.
• In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.
• To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.

NEAPOLITAN NAPOLEONS

Steps:

• Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
• In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
• In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
• Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
• Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.

CRAB APPETIZER

Steps:

• THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F.
• UNFOLD pastry sheet on lightly floured surface. Cut into 12 rounds, using 2" cookie cutter. Place 2" apart on baking sheet. Bake 15 minute or until golden. Remove from baking sheet and cool on wire rack.
• STIR cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.
• SPLIT pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika. Makes 12 Napoleons.

CRAB SALAD NAPOLEONS

Steps:

• Bring a large pot of water to a boil over high heat.
• Once water is boiling, add salt and pasta and cook until tender but still firm to the bite, stirring occasionally.
• Drain pasta and cool under cold running water.
• Cut each sheet into 4-inch squares. (Each Napoleon will require 3 (4-inch) squares).
• In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab and peas. Toss to combine.
• To assemble the Napoleons, begin with 1 square of pasta on a plate.
• Spread a small spoonful of mayonnaise on the pasta sheet.
• Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta.
• Top with another square of pasta.
• Spread another spoonful of mayonnaise on the pasta.
• Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet.
• Top with a final pasta square.
• Top with a small dollop of the crab salad.
• Sprinkle the top with a pinch of lemon zest, a pinch of chives and a grind of black pepper.