New England Crab Puffs - Food Gardening Network

Ingredients

• 3/4 (8-ounce) package cream cheese, at room temperature
• 1 tablespoon sour cream
• 12 ounces canned crabmeat, drained
• 2 scallions: 1 minced, 1 chopped
• 1 garlic clove, minced
• 1/2 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dusting
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten with 1 tablespoon water