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Crab Appetizer Napoleons

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Here's some tasty appetizers sure to impress your guests.  The crabmeat-cream cheese filling is flavored with a bit of horseradish...sliced green onions and almonds add both crunch and color.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 12
1 star 2 star 3 star 4 star 5 star
4 38

Recipe

Ingredients

  • 1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 pkg. (8 ounces) cream cheese, softened

  • 1 tbsp. milk

  • 1 tbsp. prepared horseradish

  • 1/4 tsp. ground black pepper

  • 1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained

  • 4 green onions, sliced (about 1/2 cup)

  • 1/2 cup sliced almond

  • Paprika

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. Stir the cream cheese in a medium bowl until smooth.  Stir in the milk, horseradish, black pepper and crabmeat.

  5. Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers.  Sprinkle with the paprika.

  6. 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Olga G.
Date: 12/31/2005

5 star rating

"It's very tasty!"

Submitted by:
Mags H.
Date: 3/20/2006

4 star rating

"This is a fabulous recipe! I added the green onions to the the mixture, as well as thyme, garlic and extra crab."

Submitted by:
Suzanne T.
Date: 4/30/2006

4 star rating

"This is a very pretty appetizer.It was very good!"

Submitted by:
Zoe R.
Date: 6/9/2006

4 star rating

"It was very tasty and the filling was good on crackers too"

Submitted by:
Joan R.
Date: 7/15/2006

4 star rating

"I cut the pastry dough into small squares so it would go further and more people would get to taste it. It is an excellent appetizer."

Submitted by:
Robyn N.
Date: 4/6/2007

4 star rating

"I make it without the almonds and it is excellent! Simple and elegant."

Submitted by:
Carolyn S.
Date: 8/8/2008

4 star rating

"Sorry, but this one just didn't do it for me. It's a great concept and the presentation is beautiful. The filling was very bland and ordinary."

Submitted by:
Juanita P.
Date: 12/2/2009

4 star rating

"I added a clove of minced garlic and a couple of dashes of Tabasco sauce and topped it with parsley. I left it uncovered. I got rave reviews from my friends!"

Submitted by:
Maria S.
Date: 4/13/2011

4 star rating

"Easy and tasty appetizer. Instead of milk I used same amount of yogurt & added a clove of garlic. The family and most friends don't like almonds so I omitted them. Great as canapes also."

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