Post by carnation037 on Jan 27, 2003 11:09:49 GMT -6
Crab Tassies
For the pastry:
1/2 cup (125 ml) butter at room temperature
3 oz (80 g) cream cheese at room temperature
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
For the filling:
1 lb (225 g) crab meat, picked over
1 scallion (spring onion), green and white part,
finely chopped
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) lemon juice
1/2 cup (125 ml) grated Swiss cheese
1/4 cup (60 ml) finely chopped celery
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Cream the butter and cream cheese together until smooth. Stir in the
flour and salt. Roll into 24 balls and chill for 1 hour. Press into
small muffin tins, about 1 1/2 to 2 inches (4 - 5 cm) in diameter.
Combine the ingredients for the filling, stirring gently to mix well.
Spoon into the unbaked pastry shells and bake in a preheated 350F
(180C) oven until the crust is golden brown, about 30 minutes. Serve
warm or at room temperature. Serves 6 to 8.
For the pastry:
1/2 cup (125 ml) butter at room temperature
3 oz (80 g) cream cheese at room temperature
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
For the filling:
1 lb (225 g) crab meat, picked over
1 scallion (spring onion), green and white part,
finely chopped
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) lemon juice
1/2 cup (125 ml) grated Swiss cheese
1/4 cup (60 ml) finely chopped celery
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Cream the butter and cream cheese together until smooth. Stir in the
flour and salt. Roll into 24 balls and chill for 1 hour. Press into
small muffin tins, about 1 1/2 to 2 inches (4 - 5 cm) in diameter.
Combine the ingredients for the filling, stirring gently to mix well.
Spoon into the unbaked pastry shells and bake in a preheated 350F
(180C) oven until the crust is golden brown, about 30 minutes. Serve
warm or at room temperature. Serves 6 to 8.
