Warm Crab Shells
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.
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1
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1
egg white, beaten
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6
leaves fresh Italian parsley
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4
ounces (1/2 of an 8-ounce package) cream cheese, softened
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2
tablespoons mayonnaise
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2
tablespoons heavy cream
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1
tablespoon chopped fresh parsley
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1
tablespoon lemon juice
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1/2
teaspoon ground red pepper
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2/3
cup shredded Swiss cheese
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1
small red bell pepper, chopped (about 1/2 cup)
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2
medium green onion, chopped (about 1/4 cup)
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2
cans (6 ounces each ) jumbo lump crabmeat, drained
How to Make It
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.
