In May, we began our new tradition of Sunday Family Dinners. And although each month has been wonderful, September was a milestone as it was the first dinner that all of my siblings and their families were in attendance. My brother and his family were in from NYC and my sister from SF came down….it was a full house!
With all the sibs in attendance, we needed to have an epic Sunday Family Dinner. The theme for our dinner was a N’awlins inspired Seafood Boil! Crabs, Lobsters, Prawns, Crawfish, Calamari, Clams, Oysters— OH MY! We seriously threw down over 50 pounds of seafood!
For dessert, my sister P, whipped up fresh beignets showered with powdered sugar and served with homemade Vietnamese Coffee Ice Cream. The beignets were so beautifully tender and crispy…. and the ice cream was To Die For.
My contribution for the night were these little appetizers that I was initially going to call Baby Po’Boys but have since changed the name to Cajun Crab Puffs. These little buggers were TASTY! The crab was wonderfully sweet and paired well with the spicy aioli. The tomato and scallions gave a bright, fresh note and c’mon…who doesn’t love flaky, butter puff pastry?!
But as decadently delicious as everything was, it was just incredible to have everyone under one roof again. The kids were running around and they even made personalized “seafood bibs” for each of us out of trash bags. Adorable and quite useful!
And although it was a bit chaotic (c’mon, what family shinding isn’t?), it was the epitome of why we started Sunday Family Dinners in the first place.
ps. These Cajun Crab Puffs were really yummy and easy to pull together. With the holidays now in full swing, they would be a great appetizer for any party you may be having.
Cajun Crab Puffs
½ tablespoon minced garlic
1 large egg yolk
½ tablespoon lemon juice
½ cup extra virgin olive oil
½ tablespoon hot sauce
1 teaspoon Old Bay seasoning
Kosher Salt and Black Pepper
1 sheet puff pastry, thawed
6 ounces lump crab
2-3 pinches cayenne powder
1 cup cherry tomatoes, thinly sliced
¼ cup chopped chives (although I used scallions)
Prepare the aioli. Add garlic, egg yolk, and lemon juice into a blender. Pulse several times until the items have blended together. Turn the blender on low and slowly stream in the olive oil. Continue to blend until all of the oil has been used and the consistency reaches a thick consistency. Blend in the hot sauce and Old Bay. Check for seasonings and adjust with kosher salt and pepper as needed. Refrigerate for at least 30 minutes.
Preheat oven to 400 degrees F.
Take the sheet of puff pastry and cut squares about 1½ inch in diameter. Bake the squares for 18-20 minutes or until golden brown. Remove from the oven and allow to cool on wire racks. Once cooled, slice each square in half.
Season the lump crab with cayenne powder.
Begin assembling the puffs. Take one half of a puff pastry square and top with a slice of tomato and a spoonful of crab. Drizzle some of the aioli on top of the crab and then garnish with chives. Top with the other half of the puff pastry square. Repeat with the remaining ingredients and serve.