Crab in Puff Pastry

Ingredients

• 0.5 package puff pastry frozen thawed (17.3 ounce-size) (1 sheet)
• 2 tablespoons butter 
• 2 tablespoons spring onion thinly sliced
• 2 tablespoons flour all-purpose
• 0.5 cup milk 
• 0.5 cup whipping cream (heavy)
• 1.5 cups crabmeat cooked
• 0.5 cup sauvignon blanc white wine dry white
• 2 tablespoons parsley fresh chopped
• 1 teaspoon lemon zest shredded finely
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface.
2. Roll into 10-inch square.
3. Cut in half; place one half on top of the other.
4. Roll to seal edges.
5. Cut crosswise into 4 equal pieces.
6. Place on ungreased cookie sheet.
7. Bake about 20 minutes or until golden brown.
8. Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
9. Gradually stir in milk and whipping cream.
10. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
11. Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves.
12. Garnish with additional parsley if desired.