Crab filled cream cheese pastry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pkg cream cheese |
| 2 | teaspoons | Grated onion |
| 1 | teaspoon | Horseradish |
| 1 | teaspoon | Lemon juice |
| 6 | ounces | Pkg shredded crabmeat |
| 1 | cup | Softened Butter |
| 8 | ounces | Cream Cheese |
| 2 | cups | Flour |
Directions
PASTRY SHELLS
Note: Lobster and shrimp may be substituted for the crab. Mix first four ingredients. Fold in the crabmeat. Fill pastry shells, chill and serve.
Pastry Shells:
Cream butter and cream cheese. Mix in flour and form into small balls. Wrap in plastic wrap and chill for several hours. When ready to use, let soften and roll out to ¼ inch thickness. Press into pastry cups and bake at 350 for 12 - 15 min. Fill and serve.
Sharon Bailly