Deluxe Crabmeat Bites

Name: Deluxe Crabmeat Bites
Prep time: 15 min
Ingredients: ¼ cup diced green bell pepper; 2 tablespoons chopped pimiento, drained; ¼ teaspoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon white pepper; 1 egg, lightly beaten; ⅓ cup Blue Plate® Mayonnaise, plus more for topping; 1 pound lump crabmeat, picked over; At least 24 small pastry shells (see note, above, about names); paprika for garnish

Prep Time:

15 mins.

Cook Time:

10 mins.

Yield:

In this dish, an old New Orleans restaurant favorite, Crabmeat Imperial, is transformed into hot, savory bite-size appetizers. Find the shatteringly crisp pastry shells in bakeries or supermarkets under various names: vol au vent, patty shells, tart crusts, pastry shells, croustades, crispy shells, puff pastry shells, party cups, etc. (If you have leftover filling, heat it in a small casserole dish as a special treat for the cook.)

Ingredients

¼ cup diced green bell pepper
2 tablespoons chopped pimiento, drained
¼ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon white pepper
1 egg, lightly beaten
⅓ cup Blue Plate® Mayonnaise, plus more for topping
1 pound lump crabmeat, picked over
At least 24 small pastry shells (see note, above, about names)
paprika for garnish

Directions

PREHEAT oven to 400 degrees.
MIX in a large bowl the bell pepper, pimiento, mustard, salt, pepper, egg and mayonnaise.
FOLD crabmeat in gently with a spatula, so lumps remain intact.
DIVIDE mixture into patty shells. Top each one with a thin coating of mayonnaise and sprinkle with paprika.
PLACE on a baking sheet and heat 5 to 8 minutes, until hot. Serve immediately.