Crab and Scallop Appetizers

Recipe of the Week - December 9th, 2007

This recipe is great for a Christmas or New Years Party. The Stuffed Mushrooms & Puff Pastry give you two takes on this fun & flavorful recipe!

Ingredients:
1lb Wild Ocean Seafoods Crab Meat
1lb Wild Ocean Seafoods Giant Sea Scallops
10-15 White large mushroom caps (stem pulled off and cleaned of dirt)
1 box Puff Pastry2 tsp finely chopped Chives (save full length for garnish)
2 Stems of marjoram (pull leaves from stems and chop)
1 8oz tub of whipped cream cheese
1/4 cup of sour cream
1/2 cup finely grated parmesan or asiago cheese
(additional can be set aside to top mushroom caps)

Prep Time: 30 Minutes
Set Oven to 400 Degrees & Bake Mushroom Caps for 30 minutes.

Filling:
Chop Scallops into small pieces
Drain Crab meat of as much liquid as possible
2 tsp finely chopped Chives
2 Stems of marjoram (pull leaves from stems and chop)
1 8oz tub of whipped cream cheese
1/4 cup of sour cream
1/2 cup finely grated parmesan cheese (additional can be set aside to top mushroom caps)Combine all the filling ingredients & set aside
Roll out puff pastry and cut into 4 inch squares

Cooking Time: 20 Minutes
Fill the baked mushroom caps and put back into the oven for approximately 20 minutes or until the top starts to bubble and caramelize.
Take remaining mix and fill each square of Puff Pastry Be sure to wet the edges before closing. Take a fork and score all sides.
Bake in 400 degree oven for 20 minutes
(careful not to let the pastry over brown)

Enjoy!