Shrimp & Crab Puff Pastries
This recipe first appeared on Marvina's Substack. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Blak Rabbit on SeeMeCook
Crisp, buttery puff-pastry seafood strudels filled with sautéed shrimp, lump crab, creamy Dijon sauce, mozzarella, Parmesan, and breadcrumbs. They are finished with garlic butter, chives, and lemon.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, fish, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 245 g
- 300 g
- 80 g
- 45 g
- 30 g
- 5 g
- 85 g
- 100 g
- 2 g
- 9 g
- 2 g
- 6 g
- 10 g
- 115 g
- 50 g
- 80 g
- 15 g
- 40 g
- 9 g
- 30 g
- 30 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.45 kg before cooking, which is about 145 g per serving.
Steps
Finely dice the peeled shrimp. Finely dice the shallot and mince the garlic if it is not already prepared.
Heat a medium skillet over medium heat and add butter. Add the minced garlic and diced shallot, then sauté briefly until fragrant and softened.
Add the diced shrimp to the skillet. Cook for 3–5 minutes, stirring occasionally, until the shrimp is opaque and cooked through.
Add the lump crab meat, fresh parsley, and the juice of 1/2 lemon to the skillet. Stir gently to combine, then remove the seafood mixture from the heat.
In a mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, the juice of 1/2 lemon, garlic paste, one egg, garlic powder, onion powder, Old Bay, hot sauce, black pepper, and chives. Mix until evenly combined.
Add the mozzarella, Parmesan, and breadcrumbs to the same bowl. Stir until the cheeses and breadcrumbs are evenly distributed through the sauce mixture.
Fold the cooked seafood mixture into the seasoned cheese mixture until the shrimp and crab are thoroughly coated.
Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Unroll the puff pastry onto a baking pan, then transfer it to a separate baking sheet if needed for assembly and baking.
Carefully cut the pastry sheet into 6 large squares. Lightly score a smaller square inside each large square, taking care not to cut all the way through the pastry so the bottoms remain intact.
Spoon the seafood filling directly into the scored inner squares. Use a fork to pack and smooth the filling neatly inside each square.
In a small bowl, whisk the remaining egg with a splash of water and 2 teaspoons of garlic powder to make the egg wash.
Brush the egg wash over the pastry edges around each filled square. Coat the edges lightly so they brown and become crisp without pooling egg wash in the scored centers.
Bake at 425°F (220 °C) (220°C (425 °F)) for 15–20 minutes, keeping a close eye on the pastries. They are ready when the puff pastry is risen, golden brown, and crisp around the edges.
Drizzle the baked pastries with garlic butter and finish with chives and the juice of 1/2 lemon. Serve warm.
Notes
The source says this recipe makes 10 seafood strudels but directs cutting one puff-pastry sheet into 6 squares; the yield and pastry dimensions are therefore inconsistent. Use the stated 6-square assembly, or prepare additional pastry if 10 pastries are required. The amounts of chives, parsley, butter, and the initial hot sauce dash are unspecified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 336
- Protein
- 21 g
- Carbs
- 21 g
- Fat
- 19 g
- Fiber
- 1 g
Where the calories come from
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