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Warm Crab Shells

5 1

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!

serves 6 people

Ingredients

cost per recipe: $6.90

The price is determined by the national average.

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1

    egg white, beaten

  • 6

    leaves fresh Italian parsley

  • 4

    ounces (1/2 of an 8-ounce package) 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

  • 2/3

    cup shredded Swiss cheese

  • 1

    small red bell pepper, chopped (about 1/2 cup)

  • 2

    medium green onion, chopped (about 1/4 cup)

  • 2

    cans (6 ounces each ) jumbo lump crabmeat, drained

view nutrition info

How to Make It

Heat the oven to 400°F. Place the baked pastry tops onto a baking sheet. Brush the pastry tops with the egg white. Place 1 leaf Italian parsley on each pastry top. Brush with the egg white to coat. Bake for 5 minutes or until the pastry tops are golden brown. Stir the cream cheese, mayonnaise, heavy cream, chopped parsley, lemon juice, ground red pepper, Swiss cheese, chopped red pepper and green onions in a medium bowl.  Fold in the crabmeat.  Spoon the crab mixture into an 8x8x2-inch baking dish. Bake for 10 minutes or until the crab mixture is hot and bubbling. Spoon about 1/3 cup crab mixture into each pastry shell. Top with the pastry tops.
Step 1

Heat the oven to 400°F. Place the baked pastry tops onto a baking sheet. Brush the pastry tops with the egg white. Place 1 leaf Italian parsley on each pastry top. Brush with the egg white to coat. Bake for 5 minutes or until the pastry tops are golden brown.

Step 2

Stir the cream cheese, mayonnaise, heavy cream, chopped parsley, lemon juice, ground red pepper, Swiss cheese, chopped red pepper and green onions in a medium bowl.  Fold in the crabmeat.  Spoon the crab mixture into an 8x8x2-inch baking dish.

Step 3

Bake for 10 minutes or until the crab mixture is hot and bubbling.

Step 4

Spoon about 1/3 cup crab mixture into each pastry shell. Top with the pastry tops.

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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Ratings & Reviews

(1)
  • BRAD K.

    December 4, 2010

    Warm Crab Shells

    WOW yummy yummy. My husband said this was one of the greatest dishes I have ever made. Plan to use this crab mixture to stuff flounder. Easy to make and sinfully good!

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