Ingredients
¾ cup brioche bread, diced
½ cup Hood Heavy Cream
1 dash hot sauce
8 oz. crab meat
1 Tbsp. shallot, chopped
2 Tbsp. mascarpone cheese
3 tsp. lemon juice
Zest of 2 lemons
1 tsp. kosher salt
1 tsp. Cape Cod seasoning (can
substitute Old Bay seasoning)
2 Tbsp. red bell pepper, diced small
2 Tbsp. parsley, chopped
1 Tbsp. chives, sliced
12 pre-baked puff pastry cups
Instructions
-Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
-Preheat your oven to 300 degrees. (If you just prebaked your puff pastry shells, you’ll be bringing your oven temperature down to 300 degrees, as they will be prebaking at a higher temperature)
-In a small bowl, combine your brioche bread cubes and Hood® Heavy Cream. Let mixtuire sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
-In a medium size mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
-Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
-Serve immediately as an appetizer.