Deluxe Crabmeat Bites
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.)
- 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
- 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.