Served these spicy crab salad tapas 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.
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
- If you want to boost the heat, sprinkle each one with a little cayenne pepper.
- The puff pastry shells can be made a few hours ahead of time and filled as your guests are walking up to the door.
- To keep your pastry from bending over while baking, make sure you cut them straight up and down without twisting the knife.