Mini Crab Napoleons
Looking for a unique party appetizer? Try these simple crab napoleon appetizers!!
12 oz. crab meat
1 sheet puff pastry, thawed, from a 17.3 oz. pkg.
4 oz. cream cheese, softened
1 c. Italian blend grated cheese
2 Tbsp. butter
2 Tbsp. onion, minced
2 Tbsp. red bell pepper, minced
4 Tbsp. celery, minced
2 Tbsp. fresh parsley, chopped
½ tsp. Beau Monde seasoning
1 tsp. Old Bay seasoning
½ tsp. paprika
½ tsp. spicy brown mustard
1/8 tsp. black pepper
Preheat oven to 400°F.
Unfold the thawed puff pastry sheet on a floured surface and cut the pastry along the folds into 3 strips. Cut each strip into 6 rectangles making 18 pieces in all. Place the 18 pieces on a greased cookie sheet and bake for 15 minutes or until golden brown.
While pastry is baking, in a 10-inch non-stick skillet over low heat, melt butter and add onion, red bell pepper, celery, parsley and pepper. Sauté over low heat for 3 minutes.
In medium size bowl, combine crab meat, cream cheese, Italian blend grated cheese, Beau Monde seasoning, Old Bay seasoning, paprika and spicy brown mustard. Add sautéed ingredients and mix thoroughly.
After pastries are finished cooking, reduce oven to 350°F.
Split pastries in half, making 36 in total. Place 18 of the bottom layer of the pastries on a cookie sheet. Divide the crab meat mixture onto the 18 bottom layers of the puff pastry and top with the pastry layer. Bake for 10 minutes.