![](/v/vspfiles/assets/images/unnamed (5)-2.jpg) Recipe source: PepperidgeFarm.com Images from Tom and Vickie
Prep time: 30 min Cook time: 35 min Cooling time: 30 min
- 1 egg
- 1 tablespoon water
- 1 container (8 ounces) pasteurized refrigerated lump crabmeat, drained
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup sliced almonds
- 3 green onion, sliced (about 6 tablespoons)
- 2 teaspoons Dijon-style mustard
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the crabmeat and lemon juice in a medium bowl. Stir the cream cheese, mayonnaise, almonds, onions and mustard in a large bowl. Fold in the crabmeat mixture. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Place the pastry onto a baking sheet. With the short side facing you, spoon half the crab mixture lengthwise down the center of the pastry.
![](https://www.tomsawesomeseafood.com/v/vspfiles/assets/images/unnamed%20(2).jpg) Cut strips 2 inches apart from the 2 sides of the pastry to within 1/2 inch of the filling. Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling.
![](/v/vspfiles/assets/images/unnamed (4).jpg) Repeat with the remaining pastry sheet and crabmeat mixture. Brush the pastries with the egg mixture.
![](/v/vspfiles/assets/images/unnamed (3).jpg) Bake for 35 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 30 minutes.
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