Crab Salad Sandwiches



18 servings

Recipe from

Reynolds Parchment Paper


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


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.

November 2008
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