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, softened1 egg1 teaspoon Worcestershire sauce0.5 teaspoon hot pepper sauce0.25 cup shredded Parmesan cheese1 can (6 ounces) lump crabmeat, drained and picked over1 tablespoon chopped fresh chives1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions0.25 teaspoon paprika
Caramelized Carrot Bisque
This soup takes ordinary ingredients, like...
Mom's Famous Chicken Soup
Mom is not boring, and neither is her chic...
Saucy Vegetable Bake
Frozen veggies and Cheddar cheese soup com...
Hearty Sausage & Rice Casserole
This sausage and rice casserole recipe is ...