An exciting new take on a classic dish, our Crab Wellington has all the makings of a start to your next dinner party. Tender puff pastry surrounds rich lumps of fresh crab meat mixed with a blend of herbs and spices. Four 5 oz. wellingtons.
Ingredients
Puff pastry, pasturized eggs, crab meat, no salt cracker crumbs, mayonnaise, margarine, worcestershire sauce, mustard, baking powder, seasonings, chessie sauce, lime juice.
Cooking Instructions
Conventional Oven Preperation:1.Preheat your oven to 450 degrees F. (Convection oven 425 degrees F)2.Place frozen (DO NOT THAW) Crab Wellington on a lightly greased baking sheet. 3.Place the Crab Wellington on the lowest rack of your oven, reduce your oven temperature to 425 degrees F. (Convection Oven 400 degrees F) and bake for 30 to 35 minutes.
4.Remove from the oven and let stand for 5 minutes (internal temperature will continue to rise during this time.)The puff pastry should be a golden brown. If the puff pastry begins to get too dark, loosely place a piece of aluminum foil on the top of the Crab Wellington. This will slow the browning of the pastry.CAUTION: BAKING SHEET AND CONTENTS WILL BE HOT.DO NOT PREPARE IN MICROWAVE.
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