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Crab Shells

Plan.Ahead.Meals's picture
Ingredients
  Canned crabmeat 6 1⁄2 Ounce (1 Can)
  Chopped pimiento 2 Tablespoon
  Hard-cooked eggs 1 , chopped
  Chopped onion 1 Tablespoon
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Pastry 1
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Shortening 4⁄5 Cup (12.8 tbs) (2/3 Cup Plus 2 Tablespoons)
  Cold water 5 Tablespoon
Directions

Mix Filling ingredients.
Refrigerate.
Prepare Pastry: Measure flour and 1 teaspoon salt into bowl.
Cut in shortening thoroughly..
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into a ball; divide in half.
Roll each half into 11 inch circle and cut into eight 4 inch circles.
Place 2 tablespoons crab meat mixture on each of 8 pastry circles.
Moisten edge with water; cover with a remaining circle.
Press edge with tines of fork to seal securely.
Fit Crab Shells into ungreased baking shells; prick top crusts several times.
Place shells on baking sheet.
(To serve immediately, bake uncovered in 425° oven 20 to 25 minutes.) Cover with plastic wrap and refrigerate.
40 minutes before serving, heat oven to 425°.
Bake Crab Shells uncovered 30 minutes.
Turn each baked Crab Shell over in baking shell so lines will show on the pastry.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
8

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