* ¾ cup brioche bread, diced
* ½ cup Hood® Heavy Cream
* 1 dash hot sauce
* 8 oz. crab meat
* 1 Tbsp. shallot, chopped
* 2 Tbsp. mascarpone cheese
* 3 tsp. lemon juice
* Zest of 2 lemons
* 1 tsp. kosher salt
* 1 tsp. Cape Cod seasoning (can substitute Old Bay seasoning)
* 2 Tbsp. red bell pepper, diced small
* 2 Tbsp. parsley, chopped
* 1 Tbsp. chives, sliced
* 12 pre-baked puff pastry cups
Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
Preheat your oven to 300 degrees. (If you just prebaked your puff pastry shells, you’ll be bringing your oven temperature down to 300 degrees, as they will be prebaking at a higher temperature)
In a small bowl, combine your brioche bread cubes and Hood® Heavy Cream. Let mixtuire sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
In a medium size mixing bowl, combine all the ingredients including the brioche bread mixture.
Make sure to check the crab meat for bits of shell or cartilage.
Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
Serve immediately as an appetizer.