Crispy on the outside and oozing with sweet crab and spicy, smoky chorizo on the inside, this is the best crab appetizer ever!
Technique tip: Chill the prepared crescent ring for 30 minutes before baking. Also, after brushing with egg wash sprinkle with sea salt and dust with paprika for a colorful finish.
Swap option: For the non-meat/pork eaters leave out the chorizo out and use spinach, corn, mushrooms or artichokes. Shrimp would also be a great option! You can also use imitation crab if you are cost conscious.
- 6 ounces chorizo
- 8 ounces cream cheese, softened, preferably Philadelphia
- 1 pound blue crab meat, picked over
- 4 scallions, green tops only, thinly sliced
- 1/4 cup milk
- 1 lemon, zested and juiced
- 1/8 teaspoon sweet paprika
- 1/8 teaspoon smoked paprika
- 1 sheet puff pastry or 2 packages crescent rolls
- Salt and freshly ground black pepper, to taste
- 1 egg white
1. Preheat oven to 350°F.
2. Heat a sauté pan over medium-high heat. Chop the chorizo into crumbles and sear in the pan, stirring frequently, until cooked through. Drain off excess fat.
3. In a bowl, mix the chorizo, softened cream cheese, crab, scallions, milk, lemon juice, lemon zest, sweet paprika and smoked paprika together.
4. Cut the puff pastry or separate crescent rolls into 16 triangles. Place them on a greased baking sheet. Arrange triangles so the short sides form a circle, pressing to join them together. When done, it should look like a sun.
5. Evenly spread the crab mixture around the inner circle.
6. Fold triangle ends over and around the crab mixture, tucking it under the bottom layer of dough to secure it.
7. Brush the top of the dough with the egg white.
8. Bake for 25-30 or until top is golden brown.