Seafood Puffs
Posted on | October 22, 2008 | 1 Comment
This is one of the first meals I learned to make, when I was about 10 years old. It’s extremely easy and will impress dinner guests.
- 1 lb. crab meat, drained well
- 1 lb local shrimp, peeled and deveined
- 1 pkg (about 10 or 12) Pepperidge Farm puff pastry shells
- heavy cream
- flour
- butter
- sherry
- grated cheddar cheese
- salt and pepper to taste
Cook the puff pastry shells according to box directions. Set aside to cool.
Saute the shrimp in some butter until pink. Set aside to cool slightly. When cool, chop them into pieces, not too small.
Melt more butter in the pan, and add a bit of flour. You are basically making a roux (sp?) or a cream sauce. Saute the flour around for a bit, whisking constantly. We’re talking about 1/2-2/3 a stick of butter, and maybe 3 tbs flour.
Add a bit of sherry, maybe 1/8 cup, or to taste. Take it off the heat when you do this, and whisk until smooth. Then start adding cream, a little bit at a time, whisking between additions, until danger of lumpiness has passed. Add cream slowly, allowing it to thicken as you go. You don’t want the sauce to be too thin. You can add more sherry if you want. Season with salt and pepper. You are looking for a consistency like thick alfredo sauce.
Remove from the heat, and add the shrimp and crabmeat. Combine well with sauce. Remove the tops from the puff pastry shells and set aside. Spoon seafood mixture into the shells, and top with grated cheddar. Bake at about 350 or 375 until the cheese is melted. Replace the pastry shell tops to serve, if you want.
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October 28th, 2008 @ 11:25 am
[...] Charleston Real Estate Site. She has a great one for Oyster Stew as well as one of my favorites, Seafood Puffs. Our Mom made the Seafood Puffs when we were kids, and I will let you read the recipe on her [...]