Spicy Crab Salad Tapas
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
Test Kitchen tips
Ingredients
- 1 can (16 ounces) lump crabmeat, drained
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup finely chopped sweet yellow pepper
- 1/4 cup finely chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced fresh cilantro
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon ground mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Optional: Minced fresh parsley and seafood seasoning
Directions
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1Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
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2Meanwhile, 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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3Bake 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.
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