Yes, it’s crab season right now and I’ve been taking advantage of it as often as I can. Kerry and I love to have cold cracked crab with sour dough bread and a great bottle of wine. I don’t even need cocktail sauce for dipping. I just love to pull out that sweet meat and enjoy the simplicity of it.
The other day my grocery store had huge two pounders on sale, so I bought four of them. Kerry and I went to town on a couple of them doing our usual cracking and picking, but I felt like turning some of it into Big Bang Bites.
I already had a box of puff pastry cups in the freezer, so I thought a hot dish would be a nice treat for our cold rainy days. And I mean flooding rains everyday. I’m sure you’ve all heard about the endless storms we’re having in California. It’s enough to make you crabby!
I used to make this appetizer when we lived in San Francisco, where we often had some kind of crab snack or meal down at the wharf. It’s so simple, which is good, because it allows the flavor of the crab to be the star. In the photo, I didn’t go crazy with the cheddar topping, but I know some of you just love cheese, so go ahead and be heavy handed if you must.
These appies really need to be eaten hot, so get the wine out before you pop these into the oven. A smooth chardonnay or pinot grigio would pair well with this.
Makes 12
- 12 puff pastry cups (I used Pepperidge Farm)
- 1 cup crab meat
- 2 T mayo
- 1/8 tsp. dry mustard
- pinch of ginger powder
- 1 T grated parmesan cheese
- dash of white pepper
- salt to taste
- finely grated cheddar cheese for topping
Drain any liquid from the crab. Mix in the mayo, mustard, ginger, parmesan, salt, and pepper. Set aside.
Grate the cheddar on the smallest holes of your grater and set aside.
Bake the pastry cups according to the package directions. When they’re golden brown, remove from oven and fill each cavity with the crab mixture. Top with cheddar cheese and put back into the oven for a couple of minutes to warm the crab and the cheese is melted.
Serve them hot.
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