Ingredients
1/2
package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed
2
tablespoons butter or margarine
2
medium green onions, thinly sliced (2 tablespoons)
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup milk
1/2
cup whipping (heavy) cream
1 1/2
cups cooked crabmeat, shrimp or lobster
1/2
cup Sauvignon Blanc, dry white wine or clam juice
2
tablespoons chopped fresh parsley
1
teaspoon finely shredded lemon peel
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.
