Crab Shells

Course : Seafoods
Serves: 12
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1/3 cup mayonnaise
1/3 cup onion
1 teaspoon chives
1/4 teaspoon dill
1/4 teaspoon worcestershire sauce
1 cup crabmeat
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons water
1 large egg yolk
1 tablespoon water

Preparation / Directions:

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


Nutritional Information:

213 Calories (kcal); 14g Total Fat; (60% calories from fat); 5g Protein; 16g Carbohydrate; 29mg Cholesterol; 159mg Sodium

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