Hot N Puffed Crab Pastry Cups Recipe by Ronna F. of Rockville, MD
Puff pastry cups filled with seasoned Phillips Crab Cakes and Lump Crab with a hint of corn and a crumb topping.
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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
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