Crab Appetizer Napoleons
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 107
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 35
- Sodium
- 158
- Total: 20 min
- Prep: 20 min
Ingredients
1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika
Directions
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
- Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
- Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.