Crabmeat Cups
Light and airy puff pastry cups hold an enticing filling featuring crabmeat, cream cheese, Worcestershire, hot pepper sauce and Parmesan cheese. 5 minutes in the oven and you’ve got a scrumptious appetizer that’s an absolute winner!
Ingredients
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1 egg
1 teaspoon Worcestershire sauce
0.5 teaspoon hot pepper sauce
0.25 cup shredded Parmesan cheese
1 can (6 ounces) lump crabmeat, drained and picked over
1 tablespoon chopped fresh chives
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
0.25 teaspoon paprika
1 egg
1 teaspoon Worcestershire sauce
0.5 teaspoon hot pepper sauce
0.25 cup shredded Parmesan cheese
1 can (6 ounces) lump crabmeat, drained and picked over
1 tablespoon chopped fresh chives
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
0.25 teaspoon paprika
Instructions
Heat the oven to 350°F.
Stir the cream cheese, egg, Worcestershire sauce and hot pepper sauce in a medium bowl. Stir in the Parmesan cheese, crabmeat and chives. Spoon the crabmeat mixture into the pastry cups. Sprinkle with the paprika. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the filling is hot.
Stir the cream cheese, egg, Worcestershire sauce and hot pepper sauce in a medium bowl. Stir in the Parmesan cheese, crabmeat and chives. Spoon the crabmeat mixture into the pastry cups. Sprinkle with the paprika. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the filling is hot.
Crabmeat Cups
Light and airy puff pastry cups hold an enticing filling featuring crabmeat, cream cheese, Worcestershire, hot pepper sauce and Parmesan cheese. 5 minutes in the oven and you’ve got a...
Directions
Print
Heat the oven to 350°F.
Stir the cream cheese, egg, Worcestershire sauce and hot pepper sauce in a medium bowl. Stir in the Parmesan cheese, crabmeat and chives. Spoon the crabmeat mixture into the pastry cups. Sprinkle with the paprika. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the filling is hot.
Ingredients
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1 egg
1 teaspoon Worcestershire sauce
0.5 teaspoon hot pepper sauce
0.25 cup shredded Parmesan cheese
1 can (6 ounces) lump crabmeat, drained and picked over
1 tablespoon chopped fresh chives
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
0.25 teaspoon paprika
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