A recipe from our "cooking with wine" recipe book.
- 2 sheets frozen puff pastry
- Egg wash (1-egg beaten with 1 teaspoon milk)
- ¼ cup Grey Fox Chardonnay
- 8 saffron threads
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon chives, chopped
- 1 tablespoon fresh lemon juice
- 1 pound of crab meat
- Salt and pepper to taste
- 20 – 24 spears of baby asparagus
Preheat oven to 375 degrees F.
Roll out and cut pastry into rectangles to size you want. (about 3 x 5) and brush with egg wash. Place on a lightly greased cookie sheet and baked until golden brown. Transfer to a cooling rack.
Heat wine in a small sauce pan over low heat. Add saffron, stir and remove from heat. After about 10 – 12 minutes, pour wine into a clean bowl and add sour cream and stir to mix.
In a bowl, combine mayonnaise, chives and lemon juice. Stir well and then fold in crab meat. Salt and pepper to taste.
Split pastry puffs and layer the crab mixture, then the asparagus and then the sour cream sauce. Repeat and top with sour cream sauce.