2 sheets of puff pastry, defrosted according to package instructions
1 lb frozen chopped spinach, thawed
8 oz Crab Meat, rinsed and picked through for any remaining shells
3 tbsp mayonnaise
2 tbsp minced shallots
3 eggs, beaten
salt and pepper to taste
Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set aside.
Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-
Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs. Top with the remaining piece of puff pastry and trim the excess dough from the package. Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and bottom pieces of puff pastry to seal the salmon within.
Cut decorative vents in the puff pastry approximately every 2-
Place in pre heated oven for 30-