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Crab Salad Sandwiches

Yield 18 servings


  • Reynolds® Parchment Paper
  • 1 sheet puff pastry, thawed (1/2 of pkg.)
  • 1 teaspoon olive oil
  • 1 teaspoon grated Parmesan cheese
  • 8 ounces 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 black pepper

How to Make It

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

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

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

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