Ingredients
1 can (16 ounces) lump crabmeat, drained1/4 cup finely chopped sweet red pepper1/4 cup finely chopped sweet yellow pepper1/4 cup finely chopped green onions1 jalapeno pepper, seeded and finely chopped1 tablespoon minced fresh cilantro1 tablespoon lemon juice2 garlic cloves, minced1 teaspoon ground mustard1/2 cup mayonnaise1/2 teaspoon salt1/4 teaspoon pepper1 package (17.3 ounces) frozen puff pastry, thawed1 large egg1 tablespoon waterOptional: Minced fresh parsley and seafood seasoning
Preparation
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.
