Haute Pockets (or Caucasian Rubbish Crab Puffs)

Mark this date down. July 1, 2009. Not only does it mark the day I finally grew a pair and started my blog but it also marks the first time I created an entire recipe on my very own! I give you "Haute Pockets."

This recipe starts way back on Sunday, when I made my first trip to Aldi's. If you've never been to one...well, it's like if Jeff Foxworthy had a deeply intense affair with Trader Joe and their subsequent lovechild had a serious thing for Costco. ANYWAY, I was forced to rearrange my entire M.O. when it comes to my weekly shopping and just play to the crowd...which happened to be whatever was cheap, fresh and somewhat healthy. The result was obtaining about $80 worth of groceries for about $45 and "playing jazz" all week with dinner. The verdict: AWE - wait for it - SOME!

Tonight was the denouemant of the experiment. I had some imitation crab meat, fresh baby spinach, and crescent rolls from Aldi's , added my requisite clove of garlic, some fresh thyme left over from the weekend and a block of cream cheese and I was left with...well, a LOT of yummy filling for my Haute Pockets. 

This recipe could easily be cut in half (and probably should - we're planning on using the rest of the filling on top of a pizza) and the crescent roll dough could be divided into 16 triangles to make some yummy appetizers. Live long and prosper, y'all.

Haute Pockets

1 Tbs. olive oil

1 small yellow onion, diced

1 clove of garlic, minced

1 1/2 tsp. fresh thyme

1 bag baby spinach (10 oz?)

1 package imitation crab

1 8 oz. package cream cheese, softened

salt & pepper to taste

1 tube of (8) crescent rolls

1 egg

1 Tbs. water

- Preheat oven to 350 degrees

- Heat oil over medium heat in large pan with high sides, add onion and cook until softened

- Add garlic and thyme and cook for 1 minute or until you can really smell the garlic

- Add spinach and cook until wilted

- Turn off heat and add imitation crab, cream cheese, salt and pepper, let stand for a couple of minutes and then mix well

- Transfer mixture to food processor and pulse until well mixed 

*at this point, the mixture could serve as an AMAZING dip or spread, just sayin'*

- Separate crescent rolls and place 4 triangles on a baking pan covered in parchment paper

- Spoon (one teaspoon or so) of the spinach and crab mixture onto each of the rolls

- Place each one of the remaining 4 crescent rolls on top of the prepared rolls and seal around the edges with a fork

- Brush with egg and water and bake for 15 minutes or until golden brown