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.
Way back in August Pepperidge Farm approached me about developing a new recipe incorporating regional ingredients and their puff pastry. I happily agreed and came up with this creamy crab dip inspired appetizer. It is currently on the Puff Pastry website in a special blogger recipe section but bizarrely, they did not feel the need to mention that my blog is Coconut & Lime or to link to it. They didn’t reveal this little detail until the recipe was on the site and months after I submitted it. Honestly, that bothers me even more than the fact that they “improved” on this recipe and turned it from a cute crab dip filled spiral to a “strudel” but I guess there isn’t anything I can do about it. But! That aside, it really is a tasty treat that would be welcome at any party.