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.
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Audrey Dlodlo
[email protected]I made these crab turnovers for my husband's birthday and he loved them! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Dilshani Rasanjali
[email protected]These crab turnovers were a little bit more work than I expected, but they were definitely worth it. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Binod Bist
[email protected]These crab turnovers were a hit with my family and friends! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Indiphile Mxunyelwa
[email protected]I made these crab turnovers for my husband's birthday and he loved them! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Ashton Neal
[email protected]These crab turnovers were a little bit more work than I expected, but they were definitely worth it. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Jamez Coolster
[email protected]I've made these crab turnovers several times now and they're always a crowd-pleaser. The filling is so creamy and flavorful, and the pastry is always flaky and golden brown.
Yaya khan
[email protected]These crab turnovers were a hit with my family and friends! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Gs Nazmul
[email protected]I made these crab turnovers for my husband's birthday and he loved them! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Shana Kemigisha
[email protected]These crab turnovers were a little bit more work than I expected, but they were definitely worth it. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Bikau Ram
[email protected]I've made these crab turnovers several times now and they're always a crowd-pleaser. The filling is so creamy and flavorful, and the pastry is always flaky and golden brown.
Naeem raja
[email protected]These crab turnovers were a hit with my family and friends! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Rohan Rony
[email protected]I made these crab turnovers for my husband's birthday and he loved them! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Aasish Gurung
[email protected]These crab turnovers were a little bit more work than I expected, but they were definitely worth it. The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Lakendria Winters
[email protected]I've made these crab turnovers several times now and they're always a crowd-pleaser. The filling is so creamy and flavorful, and the pastry is always flaky and golden brown.
Naveed Ulhaq
[email protected]These crab turnovers were easy to make and turned out great! I used a store-bought pie crust to save time, and they still came out flaky and delicious.
William Robertson
[email protected]I made these crab turnovers for a party and they were a huge success! Everyone loved them.
TAMBAYAN MOVIES
[email protected]These crab turnovers were a hit with my family! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.