Fancy Food Show Fun + Zesty Crab Puff Recipe

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We had lots of fun this week at the Fancy Food Show in San Francisco, where we sampled specialty foods and beverages from more than 1300 exhibitors and 50 countries.

We were proud to be exhibitors ourselves, too! We served our Spinach Artichoke Parmesan, Artichoke Jalapeno, and Three Cheese Peperoncini Dips warm and melty on crunchy Stacy’s pita chips.

We also participated in Food Fête, a media event covering gourmet food, beverage, and kitchenware products. There we served two appetizers: a Parmesan Pear & Raspberry Crostini, made with our Artichoke Parmesan Dip, and a Zesty Crab Puff, made with our Artichoke Jalapeno Dip.

For some highlights of the best chocolates, jams, dips, and other tasty treats at the Fancy Food Show and Food Fête, check out Jane Maynard’s post “Foodie Fun: The Fancy Food Show and Food Fête Favorite Finds and Recipes” over at This Week for Dinner.

Jane was kind enough to mention how much she enjoyed our Parmesan Pear & Raspberry Crostini—so much so that she’s included the full recipe in her post! It’s super tasty, so make sure to have a look.

I’ve also included the Zesty Crab Puff recipe below. Both recipes are mouthwatering but still easy to prepare. After all, our Stonemill Kitchens dips are intended to make it easy for you to enjoy gourmet food at home!

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Zesty Crab Puff Recipe

Ingredients 

• 6 oz crab, cooked and picked through to remove any shells (fresh real crab will work best, but imitation crab may be substituted)
• 1 ½ teaspoons cornstarch
• 1 egg, beaten
• ½ teaspoon Siracha Chili Sauce (optional)
• 1 10-oz package Stonemill Kitchens Artichoke Jalapeño Dip
• 2 1.9-oz. boxes of Athens Mini Fillo Shells (from the freezer case) or any bite sized pastry shell

Directions 

Step 1. Preheat oven to 350°F.

Step 2. Blend the crab, cornstarch, eggs, chili sauce, and dip until it’s well mixed.

Step 3. Place the mini fillo shells onto a baking sheet.

Step 4. Fill each mini fillo shell with a teaspoon or so of the crab mixture.

Step 5. Bake at 350°F for 15 – 20 minutes until the crab mixture is set and slightly bubbly. Makes 30.

Tips

Check the crab puffs for doneness a couple of minutes early, just in case your oven runs a little hot.

Also, visit our Stonemill Kitchens website for more easy, gourmet-quality recipes.

Posted by Lacey