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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand, relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. I serve this with a packaged salad and receive lots of compliments on the meal. Ingredients:
1 package (10 ounces) frozen puff pastry shells |
1/2 cup butter, cubed |
1 jar (6 ounces) sliced mushrooms, drained |
6 green onions, sliced |
1 jar (4 ounces) diced pimientos, drained |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (12 ounces) evaporated milk |
2 cups (8 ounces) shredded swiss cheese |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/3 cup minced fresh parsley |
Directions:
1. Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender.
2. Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne.
3. Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley. Yield: 6 servings.
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