Artichoke Crab Puffs

In a large bowl, add 8 ounces of crab meat.

Add 10 ounces of chopped marinated artichokes.

Add 1/4 cup of chopped green onions.

Add 1.5 cups of grated or shredded Fontina cheese.

Add 8 ounces of mascarpone cheese (or cream cheese).

Add 1/2 cup of Parmesan cheese.

Add the juice of half a lemon (about 1-1.5 tablespoons).

Season with salt and pepper to taste.

Mix all ingredients together until fully incorporated.

Taste the mixture to check seasoning.

Thaw 1 sheet of puff pastry in the fridge overnight.

Cut the puff pastry into 24 squares: cut in half lengthwise, then cut each half into thirds, and finally cut each side in half.

Spray a mini muffin tin thoroughly with non-stick cooking spray.

Stretch each puff pastry square and place them into the mini muffin tin, allowing for some overlap.

Fill each pastry with the artichoke crab mixture.

Preheat the oven to 400 degrees Fahrenheit.

Bake in the oven for 14-18 minutes, checking for golden brown puff pastry.

After 15 minutes, remove from the oven and allow to cool in the pan for about 15 minutes before popping them out.

Repeat the process for a second batch.

Equipment Needed

Spice Level:

Allergens