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Warm Crab Shells

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Treat yourself and your guests to this luxurious main dish featuring golden puff pastry shells filled with an exquisite crabmeat-Swiss cheese mixture that's been perfectly seasoned and baked until hot and bubbling.  How elegant!

  • Prep: 35 minutes
  • Bake: 15 minutes
  • Serves: 6
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4 7

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 egg white, beaten

  • 6 leaves Italian (flat leaf) parsley

  • 1/2 of an 8-ounce package cream cheese, softened

  • 2 tbsp. mayonnaise

  • 2 tbsp. heavy cream

  • 1 tbsp. chopped fresh parsley

  • 1 tbsp. lemon juice

  • 1/2 tsp. ground red pepper

  • cup shredded Swiss cheese

  • 1 small red pepper, chopped (about 1/2 cup)

  • 2 medium green onions, chopped (about 1/4 cup)

  • 2 cans (6 ounces each) jumbo lump crabmeat, drained

Directions

  1. Heat the oven to 400°F. Place the baked pastry "tops" onto a baking sheet. Brush the pastry tops with the egg white. Place 1 leaf Italian parsley on each pastry top. Brush with the egg white to coat. Bake for 5 minutes or until the pastry tops are golden brown.

  2. Stir the cream cheese, mayonnaise, heavy cream, chopped parsley, lemon juice, ground red pepper, Swiss cheese, chopped red pepper and green onions in a medium bowl.  Fold in the crabmeat.  Spoon the crab mixture into an 8x8x2-inch baking dish.

  3. Bake for 10 minutes or until the crab mixture is hot and bubbling.

  4. Spoon about 1/3 cup crab mixture into each pastry shell. Top with the pastry tops.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

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Submitted by:
Jenny B.
Date: 12/3/2010

5 star rating

"WOW yummy yummy. My husband said this was one of the greatest dishes I have ever made. Plan to use this crab mixture to stuff flounder. Easy to make and sinfully good!"

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