Hot ‘N Puffed Crab Pastry Cups

Ingredients

8 oz. Phillips Lump Crab Meat
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 6 oz. package Phillips Maryland Style Crab Cakes, thawed
1/2 cup creamed corn
1 tsp. granulated sugar
1/2 tsp. Phillips Seafood Seasoning
1/4 tsp. cayenne pepper
1 tsp. finely chopped fresh parsley
1 large egg, lightly beaten
1 tsp. Worcestershire sauce
3 Tbsp. panko bread crumbs

Cooking Instructions

• Preheat oven to 400 degrees F. Spray 18 muffin cups with no stick cooking spray.
• Unroll puff pastry on a cutting board. Cut each puff pastry into 9 squares, making 18. Press each gently, then place in a prepared muffin cup.
• Bake pastry cups at 400 degrees F for 10 minutes. Remove from oven. Lower temperature to 350 degrees F.
• Using a spoon, press down in the centers of the pastry cups to make room for the filling.
• In a medium bowl, break up crab cakes with a fork. Stir in creamed corn, sugar, seafood seasoning, cayenne pepper, parsley, egg and Worcestershire sauce.
• Add lump crab meat and gently fold in.
• Mound crab mixture into partially baked pastry cups. Sprinkle each with 1/2 teaspoon panko bread crumbs.
• Bake at 350 degrees for 15 minutes until tops turn golden brown.

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