Description
Discover how to make Crispy Shrimp and Crab Spinach Dip Cone Bombs with our easy recipe. Elevate your appetizer game with this crowd-pleasing seafood delight!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 8 ounce (227 g) s (225 grams) lump crab meat
- 2 cup (480 ml) s (60 grams) fresh spinach, chopped
- 8 ounce (227 g) s (225 grams) cream cheese, softened
- 1 cup (240 ml) (115 grams) shredded moz zarella cheese
- 1/2 cup (120 ml) (50 grams) grated Parmesan cheese
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (3 ml) paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) lemon juice
- 1 package (about 8 ounce (227 g) s or 225 grams) puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Vegetable oil, for frying
Instructions
- Preheat oven to 375°F (190°C).
- Chop the shrimp into small pieces.
- In a skillet over medium heat, cook the shrimp until pink and opaque. Set aside to cool.
- In a large bowl, combine the cream cheese, mayonnaise, sour cream, and lemon juice. Mix until smooth.
- Add the chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, paprika, salt, and black pepper to the bowl. Stir until well combined.
- Gently fold in the cooked shrimp and lump crab meat into the mixture.
- Roll out the puff pastry sheets on a lightly floured surface and cut them into squares roughly 4×4 inches.
- Place a spoonful of the shrimp and crab mixture onto the center of each pastry square.
- Fold each square into a cone shape, sealing the edges by pinching them together.
- Brush the outside of each cone with the beaten egg for an egg wash.
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Carefully place the cones into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
- Arrange the fried cones on a baking sheet and bake in the preheated oven for 10-15 minutes to ensure filling is heated through.
- Let the cones cool slightly before serving.
