- 1/2 (17.5 ounce) package frozen puff pastry (1 sheet), thawed
- 2 tablespoons margarine
- 2 green onions, thinly sliced
- 2 tablespoons Gold Medal® all-purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups cooked crabmeat
- 1/2 cup Sauvignon Blanc
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Heat oven to 350 . Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
- Melt margarine in 2-quart saucepan over low heat. Cook onions in margarine, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
- Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.