Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Deviled Crab Pastries




Source of Recipe


Tea Time July/August 2007






List of Ingredients



• 1 (15 oz) box refrigerated pie crusts
  
• 2 (8 oz) containers jumbo lump crabmeat, picked for shells
  
• 1 cup fresh breadcrumbs
  
• 1/3 cup finely chopped celery
  
• 1/3 cup chopped red bell pepper
  
• 2 T chopped fresh parsley
  
• 1/2 cup heavy cream
  
• 2 large eggs, beaten
  
• 1 T Dijon mustard
  
• 1 tsp Old Bay seasoning
  
• 1/4 tsp salt
  
• Garnish: chopped fresh parsley
  






Instructions



1. Preheat oven to 400.
   
2. On a lightly floured surface, unroll crusts. Using a 4-1/2 inch round cutter, cut six circles from each pie crust. Line twelve 4-inch tart pans with prepared crusts; prick bottoms of crusts with a fork. Place on baking sheet and bake 5 minutes.
   
3. In a medium bowl, combine crabmeat, breadcrumbs, celery, red bell pepper, and parsley. In a separate bowl, combine cream, eggs, Dijon mustard, Old Bay seasoning, and salt, stirring to mix well. Add to crab mixture, stirring to combine.
   
4. Spoon crab mixture into prepared crusts. Bake 10 minutes. Garnish with chopped fresh parsley, if desired.
   






Final Comments


Makes 12 pastries