Preparation:
Combine mayonnaise, onions, chives, dill, worcestershire, and crab-mix well cover and chill for 1-24 hours combine flour and salt in a mixing bowl cut in shortening to the size of petite peas sprinkle 1 tablespoon water over the top stir with a fork, push to the side repeat to moisten evenly form into a ball, divide in half place onto a slightly floured board rollout to a 8x16-inch rectangle repeat with remaining dough place one dough sheet over a madeleine pan gently press into shells place 1 tablespoon filling into each shell moisten edges with water cover with remaining dough sheet press to seal around edges and between shells trim edges and cut between shells with a pastry wheel bake @ 450 degrees for 15 minutes remove from madeleine pan to a baking sheet, shell side up combine egg yolk with 1 tablespoon water-mix well brush onto shells bake @ 450 degrees for 8-10 minutes, until golden serve warm or at room temperature |
