Crab Pastries and Cheese Puff Topping

Ingredients

• 6/2 ounces canned crabmeat
• 1 cup cream
• 3/4 cup cream
• 2 tablespoons finely chopped onion
• 1/4 cup Sherry
• 1 small clove garlic, minced
• 4 tablespoons chili sauce
• 3 tablespoons butter
• 4 tablespoons flour
• 2 teaspoon Tabasco
• 1 teaspoon Monosodium glutamate
• 2 ounces mild cheddar cheese, grated
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 3 ounces cream cheese
• 1/2 teaspoon baking powder
• 3 tablespoons butter
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon cream

Method

1. 1

   Pick crabmeat over for any hard particles.

2. 2

   Lightly brown onion and garlic in butter and blend in flour.

3. 3

   Add cream and seasoning ingredients, stir; add crabmeat.

4. 4

   Cook, stirring constantly, until thick and bubbling.

5. 5

   Cream the cheeses and butter.

6. 6

   Add next five ingredients.

7. 7

   Mix well.

8. 8

   Add egg yolk.

9. 9

   Fold in stiffly beaten egg white.

10. 10

    Use your favorite pastry recipe for double crust to make about 100 shells.

11. 11

    Roll, cut in circles, and fit over back of toy muffin tins.

12. 12

    Bake in 375 degree oven for approximately 9 minutes or until lightly browned.

13. 13

    Fill baked shells with crab mixture and top with cheese mixture.

14. 14

    Broil until puffed and slightly brown, about three minutes.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 7. The excerpt below is the record exactly as published.

CRAB PASTRIES AND CHEESE PUFF TOPPING 6/2 ounces canned crabmeat 1 cup cream or 3/4 cup cream and 2 tablespoons finely chopped 1/4 cup Sherry onion | (Reserve 1 tablespoon cream for 1 small clove garlic, minced, cheese top) or garlic powder 4 tablespoons chili sauce 3 tablespoons butter 2 teaspoon Tabasco 4 tablespoons flour ] teaspoon Monosodium glutamate (Do not omit.) Pick crabmeat over for any hard particles. Lightly brown onion and garlic in butter and blend in flour. Add cream and seasoning ingredients, stir; add crabmeat. Cook, stirring constantly, until thick and bubbling. CHEESE PUFF TOPPING 2 ounces mild cheddar cheese, /2 teaspoon paprika grated /2 teaspoon dry mustard 3 ounces cream cheese /2 teaspoon baking powder 3 tablespoons butter 1 egg, separated /2 teaspoon Worcestershire sauce

Cook this with the app: pantry check, scaling, and the assistant.