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Deluxe Crabmeat Bites

Prep Time:

15 mins.

Cook Time:

10 mins.



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


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