Cheesy Crab Turnovers

Recipe Ingredients

6 oz	170g	Crabmeat
3/4 cup	109g / 3.8oz	Ricotta cheese, preferably reduced-fat
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/4 cup	15g / 0.5oz	Chopped green onion
2 tablespoons	30ml	Freshly-squeezed lemon juice
1/2 teaspoon	2.5ml	Grated lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Frozen puff pastry - (1 lb) - thawed
1		Egg white
1 tablespoon	15ml	Sesame seeds

Recipe Instructions

In a medium bowl, combine the crabmeat, ricotta, Parmesan, green onion, lemon juice, lemon zest and pepper. (Keep in mind that the cheese and crabmeat are salty, so salt may not be needed.) Stir to mix well and taste for seasoning. Preheat the oven to 400 degrees.

Roll out half of the thawed puff pastry dough to a 12-inch square. Using a knife, cut the dough into four 6-inch squares or nine 4-inch squares. Spoon crab filling in the center of one dough square (about 2 1/2 tablespoons for large squares, 2 teaspoons for small squares).

With a small pastry brush, lightly brush 2 edges of the square with water. Fold one corner of dough over the filling to the opposite corner, forming a triangle. Using the tines of a fork, press down around the edges of the dough to seal. Set the turnover on a baking sheet and repeat with the remaining dough and filling.

In a small bowl, combine the egg white with a large pinch of salt and whisk with a fork. Lightly brush the top of each turnover with some of the egg white and sprinkle with the sesame seeds.

Bake in the preheated oven until puffed and nicely browned, 12 to 15 minutes for small turnovers, 18 to 20 minutes for large turnovers. Let cool slightly before serving.

This recipe yields 6 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

Rating

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6.5 (2 votes)

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