April 08, 2011
1 tablespoon water
8 oz lump blue crab
4 oz reduced fat cream cheese, softened
4 green onions, chopped
1/4 cup finely shredded smoked Gouda cheese
2 tablespoons reduced fat sour cream
2 teaspoons Old Bay seafood seasoning
1/8 teaspoon celery seed
1 sheet puff pastry Sheets, thawed
juice and zest of one lemon
Preheat the oven to 375. Beat the egg and water in a small bowl. Stir the crabmeat, cream cheese, onions, Gouda cheese, sour cream, seafood seasoning, celery seed and lemon zest in a medium bowl. Unfold the pastry sheet on a lightly floured surface. Spread the crab mixture on the pastry to within 1 1/2 inches of the edge. Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.