Crab Imperial Appetizer is an elegant appetizer, and tastes like it came from a lovely fancy restaurant. They’re perfect for a special occasion like New Year’s Eve, for any holiday entertaining, or for a football party!
These are also nice and easy to make. Just some simple chopping, stirring, and a little baking.
I found this Crab Imperial Appetizer from my friend Michelle at A Dish of Daily Life. A Dish of Daily Life is a food and travel blog that specializes in easy-to-make tasty healthy recipes, helpful how-to’s, travel adventures, and tips and tidbits of her family’s daily life.
Michelle recently had surgery, and she is going to be recuperating for a while. So, a group of blogger friends decided that we wanted to wish her a speedy recovery and send lots of blog love to her by sharing her recipes and sending readers over to her blog! If you scroll down to the bottom of this post you’ll see all the other blogs involved in this get well wish, as well as the recipes they are making.
This recipe is a special treat for me to share with you today. See, it not only is a great recipe, but I’m sharing it to send some love to Michelle.
I hope that you will hop over and send some love her way while she heals. And thanks!
As for the details of the recipe. Please feel free to use any hot sauce you wish. I used Sriracha, and it was delicious! Any family favorite will work in this; it’s just a small dash.
For the crab meat, I used canned refrigerated lump crab meat from the grocery store. Of course, fresh would be delicious, and the next time I have some fresh crab meat, I intend on making this Crab Imperial Appetizer again. Here’s my guide to how to cook fresh Dungeness Crab.
I wasn’t able to find Brioche at my grocery store, so I used Sheepherder Bread, as it’s a nice soft white bread. Any good quality white bread will work. Just cut the crusts off and you’re good to go.
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- ¾ cup brioche bread, diced into 1-inch cubes
- ½ cup Heavy Cream
- 1 dash hot sauce
- 8 oz. crab meat
- 1 tablespoon shallot, finely chopped
- 2 tablespoons mascarpone cheese
- 3 teaspoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay or Cape Cod seasoning
- 2 tablespoons red bell pepper, diced small
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, sliced
- 12 pre-baked puff pastry shells
- Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
- Preheat your oven to 300° F. (If you just prebaked your puff pastry shells, you'll be bringing your oven temperature down to 300° F, as they will be prebaking at a higher temperature.)
- In a small bowl, combine the bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
- In a medium mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
- Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
- Garnish with additional chopped chives or parsley if desired. Serve immediately.
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