Louisiana Crab Puffs

Step 1

Preheat oven to 400ºF

Step 2

Allow puff pastry to soften at room temperature for about 15 minutes

Step 3

Drain crab meat in colander; set aside (do not rinse it)

Step 4

Chop green onions very finely; set aside

Step 5

In a small bowl, lightly beat egg and add water; this is the egg wash; combine well; set aside

Step 6

Scatter flour on level surface (countertop) and unfold pastry sheets

Step 7

Unfold each pastry sheet and, use a rolling pin to roll the pastry dough to about 12" x 12" inches

Step 8

Use a sharp knife or pizza cutter; make three horizontal cuts every 3 inches; then, make three vertical cuts every 3 inches (you're cutting 3" x 3" squares of dough)

Step 9

Place dough squares on ungreased, clean baking sheet and refrigerate for about 15 minutes

Step 10

In a medium mixing bowl, combine cream cheese, green onion, garlic powder, paprika, salt, Worcestershire sauce, lemon juice and cayenne (optional) and Louisiana hot sauce (optional)

Step 11

Add drained crab meat to cream cheese mixture; combine well

Step 12

Remove pastry squares from refrigerator and place on prepared baking pan

Step 13

Top each square with about 1 tablespoon of crab meat mixture (See Recipe Notes)

Step 14

Place another pastry square on top of the filling; brush a little of the egg wash around the edges of the pastry the press the top to the bottom to seal

Step 15

Place baking sheet on middle rack in oven; lightly coat with egg wash; bake for 15-20 minutes, or until dough is golden brown

Step 16

Remove and plate; garnish with shredded parmesan and chives