Recipe by nostatic
"Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak."
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fresh spinach leaves
salt and pepper to taste
frozen puff pastry, thawed
jumbo shrimp, peeled and deveined
crabmeat, drained and flaked
chopped fresh tarragon
Excellent recipe! To save a bit of time, I used 1/2 of a 10 ounce package of frozen spinach, thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce, using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!!
We all really liked this for a special meal. I subbed several shakes of Old Bay seasoning instead of the fresh tarragon (personal preference). Used 1-1/2 super colossal shrimp per lg puff pastry triangle (main dish). Would've liked at least 50%-100% more crab in the filling. Squeeze-dry the lightly steamed spinach before filling.
Useing bechamel sauce is simmilar to well like a "chicken pot pie" I like the idea of the sauce outside of the dish. I didnt use the tarragon because I thought it took away the delicate flavor of the shrimp, what I did do was I made a Roasted Garlic Supreme Sauce to serve with the shrimp...just a little pool of sauce and sat the shrimp in the sauce.
These were delicious. Made for some friends that were visiting and they really enjoyed these. Thanks so much for posting.
Made these tonight and they were very good! Also used frozen spinach and bearnaise sauce but wished I had used fresh spinach (I think they would have tasted even better). I cut down the fresh tarragon in half and it was not too strong. Will definitely make again.
This made a stunning appetizer for my dinner party. I did take the suggestion of using frozen spinach instead. (thank you, no cleaning spinch before using!)I sauted the shallots to bring out their flavor. Instead of serving them with more bechamel sauce, I used the Wine Sauce found on this website. I served one shrimp on each plate drizzled with the wine sauce and garnished with fresh parsley. My guest were very impressed!
I made it as per recipe and it was great. Next time I'll add more nutmeg to the bechamel sauce. And you really do have to make sure the spinach and crab meat are squeezed as dry as possible. The left over bechemel sauce goes really good with biscuits or chicken fried steak.
So yummy wanted to eat them all by myself!! Great hit for all!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 502
** Calories from Fat: 302
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