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Crab Salad Sandwiches

  • Cook Time: 12 minutes
  • Servings: 18
  • Course: Main Dish

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  • 1 sheet puff pastry, thawed (1/2 of pkg.)
  • 1 teaspoon olive oil
  • 1 teaspoon grated Parmesan cheese
  • 8 oz. crabmeat
  • 1/4 cup mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup chopped red pepper
  • 2 tablespoons chopped green onion
  • 1 tablespoon lemon juice
  • 1 teaspoon seafood seasoning
  • 1 clove garlic, minced
  • Dash pepper


Step 1

PREHEAT oven to 400°F. Line cookie sheet with Reynolds® Parchment Paper.

Step 2

UNFOLD pastry on parchment paper. Brush pastry with olive oil. Sprinkle with Parmesan cheese; cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place on parchment-lined cookie sheet 1 inch apart.

Step 3

BAKE 12 minutes or until golden brown. Cool. Split pastries into 2 layers; set aside.

Step 4

MIX remaining ingredients in large bowl until well blended. Divide crab mixture evenly over pastry bottoms. Top with remaining pastry layers. Serve immediately or refrigerate.

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