Summary

Ingredients

• 10 puff pastry squares (approx. 450 g)
• 1 egg (s)
• 200 g crabs, (frozen)
• 1 tablespoon butter
• 1 clove garlic
• 2 spring onion (s)
• 0.5 ½ bell pepper (s)
• 75 g crème fraîche or sour cream
• 1 tablespoon dill, chopped
• salt and pepper
• Lemon juice, to taste

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Instructions

1. Separate egg. Place 5 puff pastry squares on a parchment-lined baking sheet. Cut out the remaining puff pastry squares so that a 2 cm wide edge remains. Brush this edge with egg white and glue onto the puff pastry squares. Prick the bottom several times with a fork. Place the cut squares on the baking sheet as well. Brush everything with the beaten egg yolk and bake in the preheated oven at 220 ° C for 10 to 15 minutes.
2. Take out the small squares beforehand.
3. For the filling, sauté the crabs in heated butter, add the crushed clove of garlic, spring onions cut into rings and paprika cut into strips. Season with salt, pepper and lemon juice and let everything stew for about 5 minutes. Mix with creme fraiche and dill and pour into the puff pastry boxes. Put the little lids on top.