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Ingredients
- 2 Sheets Frozen puff pastry thawed
- 4 oz cream cheese at room temp
- 1/2 cup mayo
- 1/4 cup choppe chives
- 1 T lemon juice
- Salt & Pepper
- 1 Lb lump crabmeat
Preparation
Step 1
Heat oven to 400. Using a 2 inch cookie cutter, cut the pastry into rounds. Place on 2 parchment lined baking sheets.
In a medium bowl, mix cream cheese, mayo, chives, lemon juice, 1/2 t salt and 1/4 t pepper. Fold in the crab.
Dividing evenly, spoon crab onto pastry rounds (about 2 t each) bake, rotating the baking sheets halfway through, until they are golden and crisp about 20-25 minutes.
Can be made one day in advance. Refrigerate covered until ready to bake.