Crab Turnovers – a delicious recipe with pastry, egg, oil, frozen crabmeat, mustard, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Thaw puff pastry. Roll each sheet to a rectangle, 6x8 inches. Cut each sheet into 6 even squares.
2
In a bowl, combine crabmeat with mustard, Worcestershire sauce, cream cheese and garlic powder to a smooth filling. Add salt, pepper and chili powder.
3
Place one-sixth of the filling onto each pastry square. Beat egg. Brush edges of dough with egg. Fold half the dough over to form triangles. With a fork, seal edges.
4
Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 to 370 degrees F.
5
Add turnovers, a few at a time, and fry until they are golden brown, cripy and heated through. Turn with slotted spoon while frying.
6
Remove to a rack, covered with paper towels, to drain. Serve hot.
224
kcal
Calories
21
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pkg. puff pastry (2 sheets), 1 egg, oil (for frying), 6-8 oz. fresh or frozen crabmeat, and more.
Yes, Crab Turnovers falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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