Warm Crab Tartlets
Prep Time: 20 minutes
Bake Time: 30 minutes
Makes: 6
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Ingredients
1 package (10 oz.) Pepperidge Farm® Puff Pastry Shells
1 egg whites, beaten
6 leaves Italian flat leaf parsley
4 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon 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 oz.
each
) jumbo lump crabmeat, drained
Directions
PREHEAT
oven to 400°F. Bake and cool the pastry shells and tops according to package directions. Carefully pull out centers of pastry shell tops and place on baking sheet and brush with egg white. Place
1
parsley leaf on
each
pastry top. Brush with more egg to coat. Bake 5 min. more or until golden.
MIX
cream cheese, mayonnaise, cream, parsley, lemon juice, ground red pepper, Swiss cheese, red pepper and green onions. Gently fold in crabmeat. Spoon crab mixture into an 8x8" baking dish.
BAKE
for 10 min. or until hot.
SPOON
about 1/3 cup
crab mixture into
each
pastry shell. Place herb pastry tops over crab filling. Serve immediately.
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ENTREES
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