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Just stopping in real quick to share this amazing easy Crab Appetizer that would be perfect for Christmas but especially New Year’s Eve!

You may remember that we partnered with Hood® Cream earlier this year to share with you their second edition of the eCookbook titled, “Chef Creations Inspired by Hood Cream.”

You can see the first post and visit to Deuxave Restaurant in Boston and our most recent recipe, Green Bean Casserole.

Crab Imperial Appetizer 

You can find this recipe along with so many others in the second edition of the eCookbook titled, “Chef Creations Inspired by Hood Cream.”

I am personally using 3 of them for our Christmas Eve festivities. I prepare The Feast of the Seven Fishes each year for about 35 people and this year, I am trying out a few new recipes from the cook book.

Crab Imperial Appetizer

Print Instructions

Supply List

• INGREDIENTS:
• 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

Instructions : Step by Step

• 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 prebaked
• puff pastry cups on a baking
• sheet.
• Place the filled cups in the oven
• for 5-10 minutes.

Author: Jessica Bruno

I am so impressed with how easy this recipe is to make. I am always looking for gourmet type appetizers that are quick and easy!

My local bakery didn’t have pre baked puff pastry cups (that’s what happens when you go the week of Christmas!) so I grabbed some from my local grocery store in the freezer section.

My local bakery also didn’t have brioche bread in a loaf but they had brioche hamburger buns so that did the trick!

These crab appetizers are so delicious and melt in your mouth. I am making them for Christmas Eve and will most certainly be bringing a bunch to the New Year’s Eve party we are attending.

Happy Holiday’s friends and thank you so much to Hood Cream for this amazing partnership!

Disclosure: This post was sponsored by Hood® Cream . All opinions and words are 100% my own.

Meet Jessica

What started as a hobby, Jessica’s blog now has millions of people visit yearly and while many of the projects and posts look and sound perfect, life hasn’t always been easy. Read Jessica’s story and how overcoming death, divorce and dementia was one of her biggest life lessons to date.