Carole's Crab Rangoon Shells

Looking for something different to serve as an appetizer?  Try these scrumptious crab filled puff pastry shells topped with a cherry-vinegar sauce.  Yes, they're different, and really delicious!
  • prep: 15 minutes
  • bake: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 can (about 6 ounces) refrigerated lump crabmeat, drained
  • 4 ounces Neufchatel cheese or light cream cheese, softened
  • 2 green onion, thinly sliced (about 1/4 cup)
  • 1/4 cup light mayonnaise
  • 1 package (10 ounces) Puff Pastry Shells
  • 3/4 cup cherry preserves
  • 2 teaspoons apple cider vinegar
  • 1/4 cup pistachios, chopped

Directions

  1. Heat the oven to 400°F. Spray a 1-quart shallow baking dish with vegetable cooking spray.

  2. Stir the crabmeat, cheese, onions and mayonnaise in a medium bowl. Spoon the crab mixture into the baking dish. Place the pastry shells onto a baking sheet.

  3. Bake the crab mixture and the pastry shells for 20 minutes or until the pastry shells are golden.

  4. Heat the preserves and vinegar in a 1-quart saucepan over low heat until the mixture is warm, stirring occasionally.

  5. Use a fork to remove the tops of the pastry shells and the soft pastry underneath. Divide the crab mixture evenly among the pastry shells. Stand the tops of the pastry shells on end in the crab mixture. Top each filled pastry shell with 2 tablespoons preserve mixture and 2 teaspoons pistachio nuts.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

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

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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