Spicy Crab Salad Tapas
The "Spicy Crab Salad Tapas" is an exquisite dish that perfectly encapsulates the essence of Spanish cuisine with its masterful blend of flavors and textures. At its core, this dish harmonizes the sweet, lush crabmeat with the creamy depth of mayonnaise, all encased within a golden, flaky pastry that introduces an irresistible crunch. The addition of spice not only enriches the crab's natural sweetness but also adds an invigorating element that awakens the senses with each bite. This balance between the richness of the mayonnaise and the zesty spice, coupled with the pastry's satisfying texture, makes the Spicy Crab Salad Tapas a memorable culinary experience. It's not just a dish; it's a vibrant celebration of simplicity and sophistication in tapas form, inviting those who taste it to explore the enchanting world of Spanish tapas.
Equipment
- 1 oven
- 1 mixing bowl
Ingredients
- 1 large egg
- 1 tablespoon water
- 1/4 teaspoon pepper
- 1 package pastry
- 1 can lump crabmeat
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 cup sweet red pepper
- 2 garlic cloves
- 1 teaspoon mustard
- 1/4 cup sweet yellow pepper
- 1 tablespoon cilantro
- 1 tablespoon lemon juice
- 1 jalapeno pepper
- 1/4 cup green onions
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Mix the first twelve ingredients in a mixing bowl.
- Refrigerate for at least 1 hour, sealed.
- In the meantime, roll out puff pastry on a lightly floured.
- Every pastry should be rolled into a 10-inch square and cut into twenty-five 2-inch squares.
- Brush pastry with a mixture of egg and water.
- Position cutout pieces on top of strong squares and move to bake sheets lined with parchment paper.
- Bake for eighteen minutes, or until lightly browned.
- Bring to room temperature before serving.
- Place 1 heaping tablespoon of smoked salmon in the center of each cooked pastry once it has cooled.