Crab + Goat Cheese Palmiers
These crab + goat cheese palmiers are the perfect canapé to kick off any gathering! You can even make them ahead of time and freeze for those surprise guest situations.
Servings: 32 makes about 32
- 1 sheet frozen puff pastry thawed according to package directions
- 6 oz lump crab meat or backfin or claw
- 2 oz soft goat cheese crumbled
- 1 tbsp scallion sliced thin
- ½ tsp dry mustard powder
- ¼ tsp sweet paprika
- ¼ tsp red chili flakes
- freshly ground black pepper
- ½ lemon zest of half, juice of ¼
Gently combine the filling ingredients in a bowl until the spices and lemon zest are well distributed.
Lightly dust your work surface with a little flour and lay out one sheet of puff pastry. Spread half the crab mixture evenly over the pastry.
Roll the long sides of the pastry in toward the center until they meet. Repeat this with the other sheet of pastry and remaining crab mixture.
Wrap each roll in parchment, wax paper or cling wrap and chill in the fridge for an hour, or in the freezer for 30 minutes, until firm.
Preheat the oven to 425°.
Carefully unwrap each roll and with a sharp knife, create 1/4" slices. Place the slices at least 1 inch apart on a parchment lined baking sheet. (They won't all fit on one baking sheet, so bake them in batches or use multiple pans.)
Bake for 10 minutes. Carefully flip them over with a spatula or fork and bake for another 10 minutes.
Save time by assembling these a day ahead. Before cutting into individual pieces, wrap the assembled and rolled pastry (with cling wrap or with a combo of of parchment and foil) and refrigerate it until you’re ready to slice and bake. You also have two freezing options: 1) freeze the rolls whole or 2) slice and freeze. If freezing whole, defrost it in the fridge overnight before slicing and baking. If freezing slices, place them on a parchment lined sheet pan and then in the freezer. Once they are frozen, pop them into a freezer-safe container and back into freezer. When you need a hot appetizer, remove only the amount you need and bake from frozen for 25-30 at 425 degrees (flipping over halfway through).