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Chef Ava

Golden Garlic Parmesan Seafood Braid with Crab and Shrimp

Creamy crab and tender shrimp mixed with garlic, Parmesan, mozzarella, lemon, and parsley, wrapped in flaky puff pastry and baked until deeply golden and crisp.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked shrimp, chopped into bite-sized pieces
  • 1 cup crab meat, fresh or imitation
  • 1 sheet puff pastry, thawed, about 10–12 inches
  • ½ cup cream cheese, softened
  • ¼ cup shredded mozzarella
  • 2 tablespoons grated Parmesan
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 large egg, beaten for the egg wash
  • 1 tablespoon chopped parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • fresh parsley, optional, for garnish
  • lemon zest, optional, for garnish

Equipment

  • large baking sheet
  • parchment paper
  • medium mixing bowl
  • Sharp knife or pastry cutter
  • pastry brush

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
  2. In a medium bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, lemon juice, sea salt, black pepper, and chopped parsley. Stir until the mixture is creamy and evenly combined. Gently fold in the chopped shrimp and crab meat, taking care not to mash the seafood into a paste.
  3. Place the thawed puff pastry sheet on the prepared baking sheet. If the pastry is very soft, chill it for a few minutes before assembling. Cold puff pastry is easier to cut and shape.
  4. Spoon the seafood mixture into an even strip down the center third of the pastry. Spread it gently from end to end, leaving enough pastry around the sides to create the braid.
  5. Using a sharp knife or pastry cutter, cut matching diagonal strips along both sides of the pastry toward the filling. Keep the strips as even as possible so the finished braid looks neat and bakes evenly.
  6. Cross the pastry strips alternately over the seafood filling, working from one end toward the other. Overlap the strips slightly so the filling is securely enclosed inside the braid.
  7. Brush the exposed pastry evenly with the beaten egg. The egg wash gives the braid a beautiful glossy surface and helps it develop that deep golden-brown color in the oven.
  8. Bake for 22–25 minutes, or until the puff pastry is fully puffed, deeply golden brown, and crisp on the outside. The seafood filling should be hot and creamy in the center.
  9. Let the braid rest for several minutes before slicing. Garnish with fresh parsley and a little lemon zest if desired, then serve warm.

Notes

Keep the puff pastry cold for easier shaping and better flakiness. Drain the shrimp and crab well to prevent a soggy filling. Soften the cream cheese before mixing, but do not overmix the seafood. Make even diagonal pastry cuts and brush the exposed pastry with egg wash for a glossy golden finish. Let the braid rest for several minutes before slicing. Refrigerate leftovers for up to 2 days and reheat at 350°F for 8–10 minutes.