Creamy Crab Borekas
Creamy Crab Borekas
Ingredients
For the Crab Filling
- 1 pound lump crab meat, canned, drained
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1 tablespoon Slap Ya Mama seasoning, or to taste
- 1 tablespoon fresh tarragon, finely chopped
For the Borekas Assembly
- 2 puff pastry sheets, thawed
- 1 tablespoon all-purpose flour, for dusting
- 1/2 cup crème fraîche
- 1 egg, large, beaten with 1 tablespoon water for egg wash
- 1/4 teaspoon flaky sea salt, or to taste
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium mixing bowl, combine the drained lump crab meat, finely chopped chives, Slap Ya Mama seasoning, and finely chopped tarragon. Mix gently until all ingredients are well incorporated, being careful not to break up the crab too much.
⏱️ 10 min
- 3
Lightly flour a clean work surface. Unroll one sheet of thawed puff pastry. Using a sharp knife or pastry wheel, cut the puff pastry into 4 equal rectangles (approximately 4x6 inches each). Repeat with the second sheet of puff pastry, yielding a total of 8 rectangles.
⏱️ 5 min
- 4
From the remaining puff pastry scraps, or by cutting out circles from two of the rectangles, use a 2-inch round cookie cutter to cut out 8 circular pieces. These will be the top layer for the filling.
⏱️ 5 min
- 5
Place 4 of the puff pastry rectangles on the prepared baking sheet. Spoon a generous amount of the crab filling (about 1/4 cup) onto the center of each rectangle, leaving a border around the edges.
⏱️ 5 min
- 6
Place one of the circular puff pastry cut-outs directly on top of the crab filling on each rectangle. Then, spoon a dollop (about 1 tablespoon) of crème fraîche on top of each circular pastry and filling.
⏱️ 5 min
- 7
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the exposed puff pastry (around the filling and on the circular top) of each boreka with the egg wash. Sprinkle a pinch of flaky sea salt over each boreka.
⏱️ 5 min
- 8
Bake for 20 minutes, or until the pastry is golden brown and puffed. Keep an eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 400
- 9
Once baked, remove the borekas from the oven. Immediately brush the tops of the hot borekas with the melted butter. Garnish with additional finely chopped fresh chives before serving. If you have leftover pastry and filling, you can form small 'crab cakes' and bake them alongside the borekas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Crab Borekas
Ingredients
For the Crab Filling
- 1 pound lump crab meat, canned, drained
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1 tablespoon Slap Ya Mama seasoning, or to taste
- 1 tablespoon fresh tarragon, finely chopped
For the Borekas Assembly
- 2 puff pastry sheets, thawed
- 1 tablespoon all-purpose flour, for dusting
- 1/2 cup crème fraîche
- 1 egg, large, beaten with 1 tablespoon water for egg wash
- 1/4 teaspoon flaky sea salt, or to taste
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium mixing bowl, combine the drained lump crab meat, finely chopped chives, Slap Ya Mama seasoning, and finely chopped tarragon. Mix gently until all ingredients are well incorporated, being careful not to break up the crab too much.
⏱️ 10 min - 3
Lightly flour a clean work surface. Unroll one sheet of thawed puff pastry. Using a sharp knife or pastry wheel, cut the puff pastry into 4 equal rectangles (approximately 4x6 inches each). Repeat with the second sheet of puff pastry, yielding a total of 8 rectangles.
⏱️ 5 min - 4
From the remaining puff pastry scraps, or by cutting out circles from two of the rectangles, use a 2-inch round cookie cutter to cut out 8 circular pieces. These will be the top layer for the filling.
⏱️ 5 min - 5
Place 4 of the puff pastry rectangles on the prepared baking sheet. Spoon a generous amount of the crab filling (about 1/4 cup) onto the center of each rectangle, leaving a border around the edges.
⏱️ 5 min - 6
Place one of the circular puff pastry cut-outs directly on top of the crab filling on each rectangle. Then, spoon a dollop (about 1 tablespoon) of crème fraîche on top of each circular pastry and filling.
⏱️ 5 min - 7
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the exposed puff pastry (around the filling and on the circular top) of each boreka with the egg wash. Sprinkle a pinch of flaky sea salt over each boreka.
⏱️ 5 min - 8
Bake for 20 minutes, or until the pastry is golden brown and puffed. Keep an eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 400 - 9
Once baked, remove the borekas from the oven. Immediately brush the tops of the hot borekas with the melted butter. Garnish with additional finely chopped fresh chives before serving. If you have leftover pastry and filling, you can form small 'crab cakes' and bake them alongside the borekas.
⏱️ 5 min