- 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
Preheat oven to 300° F. In a small mixing bowl, combine brioche bread cubes and Hood® Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce to the bread mixture and combine thoroughly.
Check crab meat carefully for bits of shell or cartilage. In a medium mixing bowl, combine all ingredients including the brioche bread mixture.
Gently mound crab filling into pre-baked puff pastry cups on a baking sheet. Place the filled cups in the oven for 5-10 minutes; the filling should be warmed through. Serve immediately as hors d’oeuvres or plate several cups with a small salad as a first course.