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Appetizers

Seafood Salad Pastries

Seafood Salad Pastries recipe
photo by:kraft
Small rectangles of baked puff pastry are split and filled with a creamy mustard-flavored crabmeat and vegetable salad for elegant appetizers.
time
prep:
25 min
total:
50 min
servings
total:
3 dozen pastry rectangles or 36 servings, 1 pastry each
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What You Need

1
pkg.  (12 oz.) imitation crabmeat, flaked
1/2
cup  KRAFT Real Mayo Mayonnaise
1/2
cup  finely chopped green pepper
1/3
cup  shredded carrots
1/4
cup  GREY POUPON Hearty Spicy Brown Mustard
1
pkg.  (17-1/4 oz.) frozen puff pastry (2 sheets), thawed
1
 egg white, lightly beaten
2
Tbsp.  poppy seed

Make It

PREHEAT oven to 350°F. Mix crabmeat, mayo, green pepper, carrots and mustard in small bowl; cover. Refrigerate until ready to serve.

UNFOLD pastry sheets onto baking sheets; brush evenly with egg white. Sprinkle with poppy seed. Cut each sheet into 18 (3x1-1/2-inch) rectangles. Do not separate rectangles.

BAKE 25 minutes. Remove pastry from baking sheets; cool completely. Separate pastry into rectangles. Split each rectangle horizontally in half. Spoon 1 Tbsp. of the seafood mixture onto bottom half of each rectangle; cover with top of rectangle. Serve salad in warm pastry.

Kraft Kitchens Tips

Substitute
Prepare as directed, substituting 3/4 lb. salmon, cooked and flaked, for the crabmeat.
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