CRAB & LEEK PASTIES
Adding a crabmeat filling to these pasties makes these special enough to serve to friends
Provided by Good Food team
Categories Lunch, Main course
Time 55m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.
- In the meantime, melt the butter in a frying pan. Cook the leeks for 5 mins until soft. Soak the saffron in 1 tbsp of boiling water for 2 mins. Tip the saffron and soaking liquid into the leeks and cook for 1 min more.
- Put the crabmeat in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry. Brush the edge with egg then fold the pastry over, pressing the edges together. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.
Nutrition Facts : Calories 684 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.39 milligram of sodium
CRAB PATTIES
Make and share this Crab Patties recipe from Food.com.
Provided by ymic03
Categories Crab
Time 40m
Yield 1 7, 7 serving(s)
Number Of Ingredients 16
Steps:
- Drain crab well.
- Place into mixing bowl and mash up with fork.
- Add the other ingredients and mix together and form patties.
- Place patties into preheated skillet and spay with non stick spray.
- Cook until golden brown on both sides.
CRAB PASTIES
This has been posted for the Virtual Culinary Cruise of the British Isles and Northern Ireland. The Isle of Wight is famous for Crab Pasties, and this is Rick Stein's version.
Provided by Patchwork Dragon
Categories Crab
Time 1h10m
Yield 6 pasties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Divide pastry into 6 pieces.
- Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.
- For the filling.
- Soak the saffron in the hot water for 5 minutes.
- Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.
- Crush the saffron a little into the water to release the colour and flavour.
- Stir it into the melted butter, then stir this into the rest of the filling ingredients.
- Divide the mixture between the pastry circles.
- Brush the edge of one half with a little water, and bring both sides together over the top of the filling and pinch together well to seal.
- Crimp the edge with your fingers and transfer to a lightly greased baking sheet.
- Bake for 35 minutes until golden brown.
- Serve hot or cold.
Nutrition Facts : Calories 946.3, Fat 61.6, SaturatedFat 16.7, Cholesterol 45.1, Sodium 1522.4, Carbohydrate 73, Fiber 2.9, Sugar 2.6, Protein 25.1
CRAB FILLED PASTRY
Wasabi horseradish kicks up the flavor of these flaky crabmeat-filled appetizers. Created by Laurie McGraw, Pillsbury Bake-Off 41 Contestant.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 32 pasties, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
- Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
- Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
- Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 229.9, Fat 7.5, SaturatedFat 3.2, Cholesterol 49, Sodium 519.2, Carbohydrate 30, Fiber 2.1, Sugar 2.6, Protein 10.1
CRABBY PATTIES
These crab cakes are baked, not fried which make them healthier. Kids love to help make this recipe. Serve it on hamburger buns with a slice of American cheese, lettuce and some Crabby Patty (tartar) Sauce! I named these special for my grandson. Does not include four hours chill time.
Provided by 2Bleu
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray baking sheet with cooking spray. In a medium bowl, mix first 8 ingredients. Gently fold in the crab meat (if using canned, you can use the lid by pressing into the can to squeeze out the liquid to get it well drained). Season with salt and pepper.
- Chill at least 4 hours in the fridge.
- Preheat the oven to 400°F.
- Make four patties and coat in bread crumbs. Place on baking sheet sprayed with non-stick cooking spray (or use parchment paper.
- Bake 10 minutes, turn, and bake an additional 10 minutes.
- ASSEMBLY: Heat the buns in the microwave for about 15 seconds. Place a slice of cheese on the bottom of each bun. Top with a small piece of lettuce, then a crabby patty. Squeeze a splash of fresh lemon juice over patties. Spread some tartar sauce on the tops of the buns and place over sandwiches.
Nutrition Facts : Calories 464.4, Fat 11.3, SaturatedFat 4.6, Cholesterol 195.7, Sodium 1215.1, Carbohydrate 39.6, Fiber 3.4, Sugar 4.8, Protein 50.3
More about "crab pasties recipes"
CRAB AND POTATO PASTIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Pasty RecipesCuisine British RecipesCalories 821 per serving
- To make the pastry, put the flour, salt, lard and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the water, then pulse until the pastry comes together in a clump. (If you don’t have a food processor, rub the fats into the flour and salt with your fingers, then work in the water using a dinner knife – this will take much longer.) Tip out the pastry, knead on a work surface until it becomes elastic, then flatten into a fat disc, wrap in cling film and chill for 2 hours.
- To make the filling, put the potatoes into a large pan of boiling salted water and cook over a medium heat for 15 minutes. The potatoes should be tender but not falling apart – cook for a little longer if too firm. Once done, drain and set aside to steam dry. When cooled slightly, cut into 1cm cubes.
- Meanwhile, melt the butter in a large saucepan and stir in the flour with a pinch of salt. Cook over a medium heat, stirring, until the flour smells biscuity, then stir in the mustard powder and cayenne and cook for another 1-2 minutes. Turn up the heat and gradually add the milk, stirring constantly – the sauce should remain thick while you’re adding the extra liquid (don’t add it too quickly). Once all the milk has been added, stir in the lemon zest and juice, the cubed potatoes and the crabmeat. Taste and adjust the seasoning, then leave to cool completely. When cool, stir in the chives.
- Roll out the pastry on a floured work surface to just thicker than a £1 coin. Use a side plate or saucer to cut 15-18cm circles from the pastry, re-rolling as necessary (you should get 5). Put a fifth of the filling onto one half of each circle, leaving a clear 1.5cm border around the edge. Brush the exposed edges with water, then fold the other half of the pastry over to enclose the filling. Press the edges together, then fold them back on themselves in 2cm sections to create the traditional pasty crimp. Brush the pastry all over with beaten egg, then transfer to a baking tray lined with baking paper and chill for 20 minutes. Heat the oven to 200°C/180°C fan/gas 6. Once firm, brush the pasties with beaten egg again, then bake for 20-25 minutes until golden and crisp. Serve hot, warm or at room temperature.
CRAB PASTIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Pasty RecipesCuisine British RecipesCalories 829 per serving
- Add the saffron to a bowl with 1 tbsp boiling water. Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil and butter in a frying pan. Add the shallots and leeks and cook for 4-5 minutes until soft. Tip into a large bowl. Add the lemon zest and juice and set aside to cool. Stir the cooled saffron water into the crème fraîche.
- Roll out the pastry to 3mm thick and cut out 8 x 18cm circles (re-rolling if needed). Divide the mix between them, leaving a 1cm edge brushed with egg. Crimp together each pasty, then brush with the rest of the egg.
- Bake 4 pasties on a tray lined with baking paper for 20-30 minutes until golden. Serve warm with a green salad and lemon wedges.
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