Description
Cajun Crab Puffs—little bites that pack a big flavor punch.
Ingredients
- FOR THE AIOLI:
- ½ Tablespoons Minced Garlic
- 1 whole Egg Yolk
- ½ Tablespoons Lemon Juice
- ½ cups Extra Virgin Olive Oil
- ½ Tablespoons Hot Sauce
- 1 teaspoon Old Bay Seasoning
- Kosher Salt And Black Pepper
- FOR THE PUFFS:
- 1 whole Sheet Of Puff Pastry, Thawed
- 6 ounces, weight Lump Crab Meat
- 2 pinches Cayenne Powder
- ½ cups Cherry Tomatoes, Thinly Sliced
- ¼ cups Chopped Chives
Preparation
Note for anyone with sensitivities: the aioli contains raw eggs.
Prepare the aioli. Add garlic, egg yolk, and lemon juice into a blender. Pulse several times until the items have blended together. Turn the blender on low and slowly stream in the olive oil. Continue to blend until all of the oil has been used and the consistency reaches a thick consistency. Blend in the hot sauce and Old Bay. Check for seasonings and adjust with kosher salt and pepper as needed. Refrigerate for at least 30 minutes.
Preheat oven to 400 F.
Take the sheet of puff pastry and cut it into squares about 1½ inch square. Put the squares onto a parchment lined baking tray and bake for 18-20 minutes or until golden brown. Remove from the oven and allow the puffs to cool on wire racks. Once cooled, slice each square in half (horizontally/sandwich style).
Season the lump crab with cayenne powder.
Begin assembling the puffs. Take the bottom half of a puff pastry square and top with a slice of tomato and a spoonful of crab. Drizzle some of the aioli on top of the crab and then garnish with chives. Top with the other half of the puff pastry square. Repeat with the remaining ingredients and serve.
