Impress the In-Laws - Savory Crab and Asparagus Puffs

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“Delicous little bite-sized rolls of appetizer heaven! Golden, savory, flaky pastries stuffed with a warm, cheesey, gooey filling of crab, asparagus and tomatoes. For submission in the Ready, Set, Cook #4 contest. Prep time includes refrigeration time for pastry dough.”
1hr 50mins
24 pastries

Ingredients Nutrition


  1. To make PASTRY: Sift together flour,cayenne and salt.
  2. Mix in butter pieces until the mixture resembles a coarse meal.
  3. In another bowl, whisk together egg, sour cream and basil.
  4. Add the flour to the egg mixture and mix with a fork until it forms a dough.
  5. Take care to not overwork the dough.
  6. Form the dough into a ball, dust with flour, wrap with plastic wrap and flatten it slightly.
  7. Place in the refrigerator for at least 1 hour.
  8. For FILLING: Melt butter with olive oil in a large heavy bottomed skillet.
  9. Add garlic, onion and asparagus.
  10. Saute' until onion is translucent and asparagus is beginning to soften.
  11. Add tomato, crab, salt and pepper and allow to cook 2 minutes longer.
  12. Mix Ricotta and basil.
  13. Remove dough from icebox.
  14. Sprinkle work surface with flour.
  15. Roll flour into a rectangle about 1/8 inch thick.
  16. Spread ricotta on dough.
  17. Spread asparagus/crab mixture over cheese.
  18. Cut into 2x2 inch squares.
  19. Mix egg and water to make egg wash.
  20. Roll each square into a'log', brush with egg wash and place on a cookie sheet.
  21. Bake in a 375 degree oven for 20 minutes or until pastry is flaky and golden brown.

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