Ingredients
¾ cup brioche bread, diced
½ cup cream
1 dash Kaitaia Fire
250 g crab meat or surimi
1 tbsp shallot, chopped
2 tbsp mascarpone cheese
3 tsp lemon juice
Zest of 2 lemons
1 tsp salt
½ tsp SIDS CRAZY SALT
2 tbsp orange bell pepper, diced small
2 tbsp parsley, chopped
1 tbsp chives, sliced
12 pre-baked puff pastry cups
Directions
Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
Preheat the oven to 150°C. (If you just pre-baked your puff pastry shells, you'll be bringing your oven temperature down to 150°C, as they will be pre-baking at a higher temperature)
In a small bowl, combine the brioche bread cubes and cream. Let mixture sit for 10 minutes at room temperature. Add Kaitaia Fire and mix thoroughly.
In a medium size mixing bowl, combine SIDS CRAZY SALT and all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
Mound the crab mixture into the pre-baked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
Serve immediately as an appetizer.
