The crabmeat/cream cheese filling in these Napoleons is flavored with a bit of horseradish. Sliced green onions and almonds add both crunch CPC and color.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
crab appetizer napoleons

Yields: 12 servings

Total Time: 1 hr 25 min

Prep Time: 20 min

Oven Temp: 400

Ingredients
    U.S.         Metric     Conversion chart

    1/2 package(s) (17.3-ounce) Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed
    1 package(s) (8-ounce) cream cheese, softened
    1 tablespoon(s) milk
    1 tablespoon(s) prepared horseradish
    1/4 teaspoon(s) ground black pepper
    1 can(s) (6-ounce) refrigerated pasteurized crabmeat, drained
    4 green onions, sliced (about 1/2 cup)
    1/2 cup(s) sliced almonds
    Paprika

Directions

    Heat the oven to 400 degrees F.
    Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 12 (2-inch) circles with a cutter.  Place the pastry circles onto a baking sheet.
    Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.
    Stir the cream cheese in a medium bowl until smooth.  Stir in the milk, horseradish, black pepper and crabmeat.
    Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers.  espresso machine Sprinkle with the paprika.
    Tip: To soften the cream cheese, remove from the wrapper.  Place the cheese onto a microwaveable plate.  Microwave on HIGH for 15 seconds or until softened.