SEAFOOD TURNOVERS
Geisha brand products are use in this recipe for the 3 canned items. Cooking time of 5 minutes is a guess.
Provided by Charlotte J
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches.
- Cut each sheet into 6 even squares.
- In a bowl, combine Crab Meat, Tiny Shrimp and Anchovies, with dijon-sytle mustard, worcestershire sauce, cream cheese and garlic powder to a smooth filling.
- Add salt, pepper and chili powder.
- Place one sixth of the filling onto each pastry square.
- Beat egg.
- Brush edges of dough with egg.
- Fold half the dough over to form triangles.
- With a fork, seal edges.
- Fill a fryer or heavy saucepan 2/3 full with oil.
- Heat oil until it reaches 365 degrees to 370 degrees.
- Add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through.
- Turn with slotted spoon while frying.
- Drain on paper towels.
Nutrition Facts : Calories 584.5, Fat 36.6, SaturatedFat 9.7, Cholesterol 114.6, Sodium 1606.4, Carbohydrate 38, Fiber 1.6, Sugar 0.9, Protein 25.1
CRAB RANGOON
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Number Of Ingredients 15
Steps:
- For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
- For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
- Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
DEEP-FRIED MASA TURNOVERS WITH CRAB
Categories Blender Olive Shellfish Tomato Fry Cinco de Mayo Buffet Crab Hot Pepper Spring Hominy/Cornmeal/Masa Simmer Bon Appétit
Yield Makes 12
Number Of Ingredients 20
Steps:
- For filling:
- Puree tomatoes in blender. Heat oil in large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add garlic and sauté 30 seconds. Mix in olives, chiles, and dried herbs, then tomato puree. Reduce heat to medium. Simmer until most liquid is absorbed, stirring occasionally, about 5 minutes. Remove from heat. Mix in crab and parsley; season with salt.
- For dough:
- Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl. Knead well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky. Divide into 12 balls. Place on sheet of foil. Cover with plastic wrap.
- Cut out two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 plastic round on bottom half of tortilla press. Place 1 dough round in center and top with second plastic round. Close tortilla press, pressing dough to 5-inch round. Peel off top plastic. Spoon 1 heaping tablespoon filling onto half of dough. Using plastic as aid, fold dough over filling, peel back plastic, and seal edges. Flip turnover onto hand; peel off bottom plastic. Place turnover on foil-lined sheet. Repeat with remaining dough and filling.
- Pour enough oil into large skillet to reach depth of 3/4 inch. Attach deep-fry thermometer and heat oil to 375°F. Fry 3 turnovers at a time until deep golden brown, about 2 minutes per side. Transfer to paper towels to drain. Arrange turnovers on platter and serve.
CRAB STRUDEL
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
- Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
- Melt 10 tablespoons of butter in a small pan and set aside.
- Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
- Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
CRAB TURNOVERS
Steps:
- Thaw puff pastry. Roll each sheet to a rectangle, 6x8 inches. Cut each sheet into 6 even squares. In a bowl, combine crabmeat with mustard, Worcestershire sauce, cream cheese and garlic powder to a smooth filling. Add salt, pepper and chili powder. Place one-sixth of the filling onto each pastry square. Beat egg. Brush edges of dough with egg. Fold half the dough over to form triangles. With a fork, seal edges. Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 to 370 degrees F. Add turnovers, a few at a time, and fry until they are golden brown, cripy and heated through. Turn with slotted spoon while frying. Remove to a rack, covered with paper towels, to drain. Serve hot.
PUERTO RICAN CRAB
Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at epicurious.com
Provided by evelynathens
Categories Crab
Time 40m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.
Nutrition Facts : Calories 223.5, Fat 5, SaturatedFat 0.7, Cholesterol 86.1, Sodium 624, Carbohydrate 13, Fiber 2, Sugar 4.7, Protein 26.6
APPLE TURNOVERS
Treat family and friends to these moreish apple turnovers. With an apple and cinnamon filling encased in puff pastry, they're delicious served with ice cream
Provided by Katie Hiscock
Time 1h10m
Number Of Ingredients 8
Steps:
- Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
- Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
- Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.
Nutrition Facts : Calories 421 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
CRAB AND GOAT CHEESE TURNOVERS RECIPE - (4/5)
Provided by á-46036
Number Of Ingredients 11
Steps:
- 1. Heat over to 400 degrees. Combine cream cheeese, goat cheese, parsley, lemon juice, lemon peel, salt and pepper in a large bowl. Gently fold in crab. 2. Whisk egg and cream in small bowl. 3. On lightly floured surface, roll half of puff pastry into a 15x12 inch rectangle (keep other half refrigerated). Cut into 20 (3 inch) squares. Place scant 1 Tbsp filling in center of each square; brush edges lightly with egg mixture. Fold into a triangle, enclosing filling; crimp edges with a fork. 4. Cut small steam vent in top of each turnover; brush tops lightly with egg mixture. Place on parchment paper-lined baking sheet. Repeat with remaining dough and filling. (Turnovers can be made to this point 1 month ahead. Freeze in single layer on baking sheet; store in freezer bags. Bake frozen adding 3 to 4 minutes to baking time.) 5. Bake 15 to 20 minutes or until golden brown. Serve warm.
SAVORY PORK TURNOVERS
Apples, potatoes, ground pork and seasonings tucked inside flaky golden pastry never fail to win praise from my family at home and friends at church functions. The assembly requires a bit of effort, but these impressive little turnovers are worth it. -Ruby Carves, Litchfield, Maine
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. , In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. , Meanwhile, preheat oven to 375°. On a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. , Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. , Beat egg yolks and water; brush over turnovers. Bake until golden brown, 20-25 minutes. Serve warm.Freeze Option: Cover and freeze unbaked turnover on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 188 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 145mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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