Shelly's Recipe

WARM CRAB TARTLETS

Category: Seafood

1 package (10 oz) frozen puff pastry shells, baked according to package directions
1 egg white, beaten
6 leaves Italian flat leaf parsley
4 oz 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
1 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

Heat the oven to 400. Carefully pull out the centers of the baked pastry shell tops and place them on a baking sheet. Brush the tops with egg white. Place 1 parsley leaf on each pastry top. Brush with more egg white to coat. Bake for 5 minutes or until the tops are golden brown.

Stir the cream cheese, mayonnaise, cream, parsley, lemon juice, ground red pepper, Swiss cheese, red pepper and green onions in a medium bowl. Gently fold in the crabmeat. Spoon the crab mixture into an 8 x 8-inch baking dish. Bake for 10 minutes or until the mixture is hot and bubbling.

Spoon about 1/3 cup crab mixture into each pastry shell. Place the herb pastry tops over the crab filling and serve immediately. Serves 6