SWEET DUNGENESS CRAB
AND SCALLOP-FILLED
PUFF PASTRY

2 cups heavy cream

1 leek, cleaned, cut in half lengthwise, then sliced

12 4x4-inch puff pastry squares

1/2 pound Dungeness crabmeat (claw meat)

1/2 pound scallops (any size)

3 eggs, beaten

Cook the cream over medium-high heat and until reduced by half, stirring frequently, about 15 minutes. Set aside in the refrigerator to chill.

Blanch the leek in salted water. Immediately soak in ice water, drain, and set aside.

Cut the puff pastry squares in half diagonally. Combine the crab, scallops, chilled cream, and blanched leeks in a food processor and purée until smooth.

Preheat the oven to 400°. Place one half of a pastry square on a surface so that it looks like an upside-down triangle. Place about 1 teaspoon of the crab mixture in the middle of the triangle. Take the bottom point of the triangle and fold it over the mixture to the top edge of the triangle. With the remaining two points, fold them downward and close together so there is a seam down the middle. Turn the pastry over and fold the two points downward again so that the pastry forms a triangle.

Place the pastry on a sheet pan lined with parchment paper and brush with the beaten eggs. Place in the oven for 10 minutes. If the pastries aren’t golden brown, leave them in for two more minutes or until brown.

Makes 6 to 8 appetizer servings.