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.
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