Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet

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  • Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.

  • Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.

  • In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.

  • Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.

  • Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

Note:

The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.

Nutrition Facts

501.7 calories; 20.1 g protein; 30 g carbohydrates; 128.8 mg cholesterol; 481.7 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2005
Excellent recipe! To save a bit of time I used 1/2 of a 10 ounce package of frozen spinach thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!! Read More
(22)
14 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2005
Excellent recipe! To save a bit of time I used 1/2 of a 10 ounce package of frozen spinach thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!! Read More
(22)
Rating: 5 stars
11/02/2005
Excellent recipe! To save a bit of time I used 1/2 of a 10 ounce package of frozen spinach thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!! Read More
(22)
Rating: 5 stars
12/11/2009
We all really liked this for a special meal. I subbed several shakes of Old Bay seasoning instead of the fresh tarragon (personal preference). Used 1-1/2 super colossal shrimp per lg puff pastry triangle (main dish). Would've liked at least 50%-100% more crab in the filling. Squeeze-dry the lightly steamed spinach before filling. Read More
(16)
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Rating: 4 stars
06/22/2006
Useing bechamel sauce is simmilar to well like a "chicken pot pie" I like the idea of the sauce outside of the dish. I didnt use the tarragon because I thought it took away the delicate flavor of the shrimp what I did do was I made a Roasted Garlic Supreme Sauce to serve with the shrimp...just a little pool of sauce and sat the shrimp in the sauce. Read More
(11)
Rating: 4 stars
10/11/2006
Made these tonight and they were very good! Also used frozen spinach and bearnaise sauce but wished I had used fresh spinach (I think they would have tasted even better). I cut down the fresh tarragon in half and it was not too strong. Will definitely make again. Read More
(7)
Rating: 4 stars
06/25/2009
These were delicious. Made for some friends that were visiting and they really enjoyed these. Thanks so much for posting. Read More
(7)
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Rating: 5 stars
07/26/2006
This made a stunning appetizer for my dinner party. I did take the suggestion of using frozen spinach instead. (thank you no cleaning spinch before using!)I sauted the shallots to bring out their flavor. Instead of serving them with more bechamel sauce I used the Wine Sauce found on this website. I served one shrimp on each plate drizzled with the wine sauce and garnished with fresh parsley. My guest were very impressed! Read More
(7)
Rating: 5 stars
07/25/2011
I made it as per recipe and it was great. Next time I'll add more nutmeg to the bechamel sauce. And you really do have to make sure the spinach and crab meat are squeezed as dry as possible. The left over bechemel sauce goes really good with biscuits or chicken fried steak. Read More
(6)
Rating: 5 stars
05/09/2012
So yummy wanted to eat them all by myself!! Great hit for all! Read More
(4)
Rating: 4 stars
04/14/2015
Pretty good appetizer dish for the family get together we had last night. I did fresh spinach instead of frozen like someone else did below and I do believe it made all the difference. Word of advice tho make sure spinach and crab meat are squeezed as dry as you can get them. Other than that this was a very good dish. Read More
(2)