Seafood Salad Pastries

1. 1

   Heat oven to 350F.

2. 2

   Combine crabmeat, vegetables, mayo and mustard.

3. 3

   Refrigerate until ready to use.

4. 4

   Unfold pastry sheets onto baking sheets; brush with egg white.

5. 5

   Sprinkle with poppy seed.

6. 6

   Cut each sheet into 18 (3x1-1/2-inch) rectangles.

7. 7

   Do not separate rectangles.

8. 8

   Bake 25 min.

9. 9

   Transfer pastry to wire racks; cool completely.

10. 10

    Separate pastry into rectangles.

11. 11

    Split each rectangle horizontally in half.

12. 12

    Spoon 1 Tbsp.

13. 13

    crabmeat mixture onto bottom half of each split rectangle; cover with top of rectangle.

* Per serving · 4 servings · Values may vary.

No additional tips available.