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Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen puff pastry shells

  2. 1/2 cup butter, cubed

  3. 1 jar (6 ounces) sliced mushrooms, drained

  4. 6 green onions, sliced

  5. 1 jar (4 ounces) diced pimientos, drained

  6. 2 tablespoons all-purpose flour

  7. 1 can (12 ounces) evaporated milk

  8. 2 cups (8 ounces) shredded Swiss cheese

  9. 3 cans (6 ounces each ) crabmeat, drained, flaked and cartilage removed

  10. 1 teaspoon salt

  11. 1/8 teaspoon cayenne pepper

  12. 1/3 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender.

  2. Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne.

  3. Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley. Yield: 6 servings.

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