Crab-Pastry Snacks

by Karen Nunes

1 pkg frozen Puff Pastry Sheets (any brand)
2 cans (6oz) chilled Pasteurized crab meat; drained (1 cup fresh)
2 pkgs (8oz) Cream Cheese, softened
2 tbsp Milk
2 tbsp Prepared Horseradish
½ tsp Black Pepper
8-10 Green Onions, chopped
2 stalks Celery, diced small
1 cup Sliced Almonds, toasted
3 tbsp Sesame Seeds, toasted

Thaw pastry to room temperature. Preheat oven to 400'. Place thawed pastry onto floured surface and cut with 2" cookie cutter (24 rounds). Place rounds 2" apart on non-stick baking sheets, and bake 15 minutes or until light golden brown. Remove rounds onto wire rack to cool.

Turn oven to Grill, and toast Almonds and Sesame Seeds until lightly browned. Watch oven carefully during this process, as nuts and seeds can burn quickly. Set aside to cool.

In medium bowl; stir cream cheese until smooth. Stir in milk; pepper, horseradish and mix well. Fold in crab. Set aside.

Split each pastry round across the center, into 2 separate layers (48 rounds). Spread crab mixture onto 24 pastry rounds, and top with chopped green onion, toasted Almonds, and toasted Sesame Seeds. Replace top pastry round.

48 servings