Steps to Make Cooking Frozen Crab Claws

Puff Pastry Bear Claws

When it comes to fresh crabs, cooking before freezing is use kitchen shears or your fingers to snap off the pointy ends or claws of the crab legs so that they don't.

Recipe Summary Puff Pastry Bear Claws

Puff pastry with an almond filling: simple, yet delicious!

Ingredients | Cooking Frozen Crab Claws

⅓ cup superfine sugar

¼ cup unsalted butter, softened

2 large egg yolks

¼ teaspoon almond extract

1 cup ground almonds

1 tablespoon all-purpose flour

1 sheet puff pastry, thawed and rolled out into a 16x16-inch square

1 egg

1 tablespoon water

2 tablespoons sliced almonds, or to taste

2 tablespoons superfine sugar, or to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.

Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.

Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.

Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.

Info | Cooking Frozen Crab Claws

prep: 30 mins cook: 15 mins additional: 15 mins total: 1 hr Servings: 8 Yield: 8 servings

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