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Friday
Feb032012

dungeness crab, bacon, cream cheese and scallion puffs

I'm not into cutting corners when it comes to cooking, but every once and awhile, it's ok.  The Super Bowl is just around the corner and I want to make something delicious yet easy.  I also wanted something with a New England flavor, my husband being a Patriots fan and all!  So, I opted to use pre made puff pastry dough instead of making my own...and I'm ok with that.  They taste really good.

Ingredients:

2 puff pastry sheets (thawed)

4 oz of cream cheese (1/2 cup softened to room temperature)

1/4 lb fresh crab meat - I used dungeness crab (1/2 cup)

1/4 cup ricotta cheese

1/4 cup diced scallion

1 egg yolk

3 slices of applewood smoked bacon

Pinch salt

Pinch pepper

Thaw your frozen puff pastry dough by following the directions on the box.  Preheat the oven to 400 degrees and cook your bacon.  The key to a nice thick slice of bacon is cooking it on low heat.  Take the bacon out of the pan once it begins to brown slightly on the edges.

Grab a large bowl add the ricotta, crab meat and cream cheese to the bowl and mix well.  Add your diced scallion.

Add the scallion and egg yolk to the cream cheese and crab mixture and stir it all up.  Once everything is combined, set the mixture aside while you work with the puff pastry dough. 

The puff pastry dough is surprisingly easy to work with.  Once it is thawed, just lay it out on a lightly floured surface and begin cutting the dough using a medium size cookie cutter.  You'll have some extra puff pastry which you can use creatively in another recipe if you wish!

Once you've cut out all of the pastry dough circles, and you should have enough for 9 or 10 little bites, simply place about 1-2 tbsp of the crab, cream cheese and ricotta mixture on one of the rounds.  Place a second puff pastry on top of the mixture and press down lightly.

Place the assembled puffs on a lightly greased cookie sheet and place in the oven on the middle rack.

Bake the puffs for 15-17 minutes or until lightly brown.  Let cool slightly, serve and enjoy.  I sure did!

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