Crab & Brie Napoleons with Toasted Pistachios

Crab & Brie Napoleons

6 Servings


1/2 of a 17.3 oz package of puff pastry (1 sheet, thawed)

1 egg

1 Tbsp water

1/3 C Toasted Pistachios, coarsely chopped

3 oz. Brie, well chilled

8 oz. Lump Crab meat, picked over

1 Tbsp Vidalia onion, minced

1 tsp fresh-squeezed lemon juice

¼ tsp kosher salt

1/8 tsp cayenne pepper


Heat the oven to 350℉.  Beat the egg and water in a bowl.  Unfold the pastry sheet on a lightly floured surface.  You may need to roll it some until you have a 12 inch square.  Cut the pastry into 24 rectangles (3”x2”).  Place the rectangles on a baking sheet and brush with the egg mixture.  Bake for 8 minutes or until the puff pastry is golden brown.  Remove the pastry from the baking sheet and place on a wire rack until cool enough to handle.  Split the pastries into 2 layers.  You will have 48 halves.

To toast the pistachios, place the nuts in a small skillet over medium heat for about 5 minutes.  Shake and stir constantly to avoid burning the nuts.  After about 5 minutes the nuts should be lightly brown.  Immediately remove the nuts from the pan to stop the cooking process.  Allow the nuts to cool completely before chopping.  Using a sharp knife, coarsely chop the nuts.  Place the pistachios in a mixing bowl.    

Cut the brie into ½ inch cubes.  Place the cubed brie, crab meat, onion, lemon juice, salt and cayenne in the mixing bowl with the pistachios.  Mix well with a fork but gently so as not to break up the crab too much.  Place a heaping tablespoon of the crab mixture on the bottom layer onto the 24 bottom pastry layers.  Top with the top pastry layers. Bake the napoleons for 10 to 12 minutes.  Cool for 5 minutes and serve.

Makes 24 napoleons

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