Recipe 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."
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Pepperidge Farm® Puff Pastry
1 (8 ounce) package
cream cheese, softened*
ground black pepper
1 (6 ounce) can
refrigerated pasteurized crabmeat, drained
green onions, sliced
This recipe was so full of flavour. I omitted the almonds and added the green onion to the mix instead of just for garnish. I will definitely be making this again, it was quick and easy and tasted absolutely delightful.
These were okay, would have been better with fresh crab instead of the canned crab. My children did not like them but the adults did, I'll probably make again with fresh crab meat next time.
These were very easy to make, and quite tasty. However, I did what others suggested and used fresh crab meat, rather than canned. Another reviewer said it was missing something, but she didn't know what. I agree. I added fresh minced garlic, which punched it up a bit, I also added 1/4 teaspoon of finely ground white pepper. What I suggest is to try the filling, before assembling. Add spices you know you like until you get it right.
They seemed like they were missing something, but I'm not a good enough cook to know what they needed. Other people liked them, though.
I thought they were good, unfortunately, no one else cared for them.
Really yummy and easy to make. I used the pastry cups as suggested in some of the reviews and was very happy with the results. Otherwise, I followed the receipt and it was a crowd pleaser. Will definately add to my favorites.
These were perfect! Everyone loved them at our family Christmas Eve gathering, I will make again for sure.
mex see food
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Appetizer Napoleons
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 128
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