Crab Napoleon
Bite-sized flaky puff pastry layers filled with creamy horseradish crab and cream cheese, topped with green onions, almonds, and paprika. These elegant napoleons offer contrast in texture and flavor — perfect for cocktail parties, holiday platters, or celebratory brunch spreads.
Equipment
- 1 Oven Preheated to 400°F (200°C)
- 1 Cookie Cutter 2-inch round recommended
- 1 Mixing Bowl For crab filling
- 1 Baking sheet Lined or lightly greased
- 1 Wire Rack For cooling baked pastry
- 1 Knife To split pastry rounds
Ingredients
- 1/4 sheet 2.2 oz Pepperidge Farm® Puff Pastry (thawed) Cut into 4 rounds
- 2 oz Cream Cheese (softened) Use low-fat for lighter option
- 1 teaspoon Milk Low-fat or plant-based optional
- 1 teaspoon Prepared Horseradish Adjust for spiciness
- Pinch Ground Black Pepper Freshly ground preferred
- 1.5 oz Refrigerated Pasteurized Crabmeat (drained) Ensure fresh
- 1 medium Green Onion (sliced) Bright green, no yellowing
- 2 tablespoons Sliced Almonds Lightly toasted for crunch
- For sprinkling Paprika For garnish
Instructions
- Thaw the puff pastry at room temperature for 30 minutes until pliable.
- Preheat oven to 400°F (200°C).
- Unfold thawed pastry on a lightly floured surface. Cut 4 rounds using a 2-inch cookie cutter. Place rounds 2 inches apart on a baking sheet.
- Bake pastry rounds for 15 minutes or until golden and puffed. Cool on a wire rack.
- In a mixing bowl, stir 2 oz softened cream cheese until smooth. Add 1 tsp milk, 1 tsp horseradish, pinch of black pepper, and 1.5 oz drained crabmeat. Mix well.
- Split cooled pastry rounds into 2 layers each, creating 8 layers (4 bottoms, 4 tops).
- Spread 1–2 tbsp crab mixture on each of the 4 bottom layers. Top with a pinch of sliced green onion and a sprinkle of sliced almonds.
- Place top pastry layers over filling. Lightly sprinkle each napoleon with paprika.
- Arrange on a platter and serve immediately or refrigerate for up to 2 hours.
Notes
For a spicier version, increase horseradish to 1.5 tsp or add a pinch of cayenne. Substitute crab with shrimp or mashed avocado for variations. Store puff pastry in freezer up to 6 months; use crabmeat within 2 days of opening. Pair with Sauvignon Blanc or Prosecco for an elegant touch.