Crab Turnovers Food

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SEAFOOD TURNOVERS



Seafood Turnovers image

Geisha brand products are use in this recipe for the 3 canned items. Cooking time of 5 minutes is a guess.

Provided by Charlotte J

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 (6 ounce) can crabmeat, drained
1 (4 1/4 ounce) can baby shrimp, drained
1 (6 ounce) can anchovies, drained
1 (17 1/3 ounce) package pepperidge farm frozen puff pastry sheets (2 sheets)
1 egg
oil, for frying
1 tablespoon dijon-style mustard
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons cream cheese
1 dash garlic powder
1 dash salt
1 dash pepper
1 dash chili powder

Steps:

  • Thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches.
  • Cut each sheet into 6 even squares.
  • In a bowl, combine Crab Meat, Tiny Shrimp and Anchovies, with dijon-sytle mustard, worcestershire sauce, cream cheese and garlic powder to a smooth filling.
  • Add salt, pepper and chili powder.
  • Place one sixth of the filling onto each pastry square.
  • Beat egg.
  • Brush edges of dough with egg.
  • Fold half the dough over to form triangles.
  • With a fork, seal edges.
  • Fill a fryer or heavy saucepan 2/3 full with oil.
  • Heat oil until it reaches 365 degrees to 370 degrees.
  • Add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through.
  • Turn with slotted spoon while frying.
  • Drain on paper towels.

Nutrition Facts : Calories 584.5, Fat 36.6, SaturatedFat 9.7, Cholesterol 114.6, Sodium 1606.4, Carbohydrate 38, Fiber 1.6, Sugar 0.9, Protein 25.1

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