SPICY CRAB SALAD TAPAS

Spicy Crab Salad Tapas image

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

Provided by Taste of Home

Time 55m

Yield about 2 dozen.

Number Of Ingredients 16

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

Steps:

Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, 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., Bake 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.

Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.