This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Crab Appetizer Napoleons

By: Campbell's Kitchen

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

Rate/Review | Read Reviews (8)

Prep Time:
45 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 appetizers

Ingredients

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

Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.
Unfold pastry sheet on lightly floured surface. Cut into 12 rounds, using 2-inch cookie cutter. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
Stir cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.
Split pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika. Makes 12 Napoleons.