A great tasting simple to make seafood appetizer prefect for any gathering.
1 pound Seatech Chilean Crab Meat
1 package 17.3 oz. Pepperidge Farm® Puff Pastry Sheets, thawed
2 packages 8 oz. cream cheese, softened
2 Tbsp light mayonnaise
1 tsp horse radish, or more to taste
1 bunch chives, chopped
Zest of one lemon
Juice of 1/2 to 1 lemon
Seasoning salt to taste
Put mayonnaise, lemon zest, chives, horse radish and lemon juice into a bowl and mix thoroughly. Pick over crab meat to ensure there is no shell. Add the crab meat to the bowl and gently mix in with other ingredients. Add seasoning salt to taste. Cover with plastic wrap and place in the refrigerator.
Gently unfold the puff pastry sheet onto a cutting board. Cut puff pastry in 1 to 1 1/2 inch squares. Place on baking sheet and follow cooking instructions. Once the puff pastry squares are golden brown removed from the oven and let cool.
Split each puff pastry into two layers. Spread a layer of crab meat mixture on the bottom layers and then place the tops of the pastry puffs on. Place on a tray and server.
Use plain Greek yogurt instead of mayonnaise
Use fresh chopped dill instead of chives