Warm Crab Tartlets

Source: Campbell's Recipes
Tagged With: 6 servings

Treat yourself and your guests to this luxurious main dish featuring golden puff pastry shells filled with an exquisite crabmeat-Swiss cheese mixture that's been perfectly seasoned and baked until hot and bubbling. How elegant!

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Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes

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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, baked according to package directions
1 egg white, 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
1 small red pepper, chopped (about 1/2 cup)
2 medium green onion, chopped (about 1/4 cup)
2 cans (6 ounces each) jumbo lump crabmeat, drained

Heat the oven to 400°F. 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.

Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Shell: Calories 394, Total Fat 28g, Saturated Fat 14g, Cholesterol 77mg, Sodium 577mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 21g, Vitamin A 28%DV, Vitamin C 20%DV, Calcium 17%DV, Iron 10%DV

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