|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)|
|All purpose flour||2 Cup (32 tbs)|
|Shortening||4⁄5 Cup (12.8 tbs) (2/3 Cup Plus 2 Tablespoons)|
|Cold water||5 Tablespoon|
Mix Filling ingredients.
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 425Â° oven 20 to 25 minutes.) Cover with plastic wrap and refrigerate.
40 minutes before serving, heat oven to 425Â°.
Bake Crab Shells uncovered 30 minutes.
Turn each baked Crab Shell over in baking shell so lines will show on the pastry.