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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Obed Yaw Asamoah
[email protected]I'll have to try this recipe!
Aseem Khan
[email protected]Yum!
Maa Loo
[email protected]These crab turnovers were delicious! The filling was flavorful and the pastry was flaky. I would definitely recommend this recipe.
TheGotcha _cookies
[email protected]I made these turnovers for a party and they were a huge hit! Everyone loved them. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Confidence Madhobhi
[email protected]These crab turnovers were easy to make and turned out great! The filling was flavorful and the pastry was flaky. I will definitely be making these again.
Nollan Akinyi
[email protected]I'm not a big fan of seafood, but I really enjoyed these crab turnovers. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Keano Keano
[email protected]I followed the recipe exactly and the turnovers came out perfect! The filling was savory and flavorful, and the pastry was flaky and golden brown.
David Lopez
[email protected]These crab turnovers were delicious! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I would definitely recommend this recipe.
IZAYAH VOLGGY
[email protected]I made these turnovers for dinner tonight and they were a big hit with my family. The filling was flavorful and the pastry was flaky and golden brown.
COCO BAND
[email protected]These turnovers were a huge hit at my party! Everyone loved them. The filling was so flavorful and the pastry was so flaky. I will definitely be making these again.
Zana Xailane
[email protected]I've been looking for a good crab turnover recipe and this one is it! The turnovers were easy to make and they turned out perfectly. Flaky crust and delicious filling. Highly recommend!
Talha Saddique
[email protected]Just made these crab turnovers and they were delicious! The filling was rich and creamy, and the pastry was crispy and flaky. Will definitely be making these again.
Dan Powelson
[email protected]These turnovers are so addictive! I can't stop eating them. The filling is creamy and flavorful, and the pastry is flaky and golden brown.
Md Emon gazi
[email protected]The crab turnovers turned out great! They were easy to make and very tasty. I'll definitely be making them again.
Agudosi Heritage
[email protected]Not a huge fan of crab, but these turnovers were surprisingly good! The pastry was light and flaky, and the crab filling was well-seasoned. I would definitely make these again.
Muhammad Zakir Hussain
[email protected]I've made these crab turnovers several times now and they're always a hit! The filling is so flavorful and the pastry is perfectly crispy. I love serving them with a side of tartar sauce.
dani raja fx
[email protected]These crab turnovers were an absolute delight! The flaky pastry and the savory crab filling were a perfect combination. The instructions were clear and easy to follow, and the turnovers turned out beautifully.