Preparation:
Combine mayonnaise, minced onions, minced chives, dill, worcestershire, and crab-mix well cover and chill for 2-96 hours combine flour and salt in a mixer bowl cut in shortening to the size of small peas sprinkle with 1 tablespoon water fluff with a fork, then push to the sides of the bowl continue adding water, tossing, and spreading until evenly moistened turnout onto a lightly floured board divide in half rollout one-half into an 8x16-inch rectangle place over a madeleine pan and press lightly into shells fill each shell with 1 tablespoon chilled crab mixture brush borders of shells lightly with water rollout remaining dough to an 8x16-inch rectangle place over pan to cover filled shells press to seal around shells run fluted pastry wheel around shells and edges of pan bake @ 450 degrees for 15 minutes transfer to a baking pan or cookie sheet, shell side up combine yolks and water-mix well brush tops of shells with egg mixture bake @ 450 degrees for 8-10 minutes, until golden serve warm |
