Spicy Crab Salad Tapas
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
YIELD: about 2 dozen.
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
Ingredients
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1 can (16 ounces) lump crabmeat, drained
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1/4 cup finely chopped sweet red pepper
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1/4 cup finely chopped sweet yellow pepper
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1/4 cup finely chopped green onions
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1 jalapeno pepper, seeded and finely chopped
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1 tablespoon minced fresh cilantro
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1 tablespoon lemon juice
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2 garlic cloves, minced
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1 teaspoon ground mustard
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1/2 cup mayonnaise
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 large egg
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1 tablespoon water
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Optional: Minced fresh parsley and seafood seasoning
Directions
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1.
Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
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2.
Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets.
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3.
Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Nutrition Facts
1 appetizer: 145 calories, 9g fat (2g saturated fat), 25mg cholesterol, 240mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 5g protein.
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