For the pastry:
1/2 cup (125 ml) butter at room temperature
3 oz (80 g) cream cheese at room temperature
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
For the filling:
1 lb (225 g) crab meat, picked over
1 scallion (spring onion), green and white part,
finely chopped
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) lemon juice
1/2 cup (125 ml) grated Swiss cheese
1/4 cup (60 ml) finely chopped celery
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Cream the butter and cream cheese together until smooth. Stir
in the flour and salt. Roll into 24 balls and chill for 1
hour. Press into
small muffin tins, about 1 1/2 to 2 inches (4 - 5 cm) in
diameter.
Combine the ingredients for the filling, stirring gently to
mix well.
Spoon into the unbaked pastry shells and bake in a preheated
350F
(180C) oven until the crust is golden brown, about 30
minutes. Serve warm or at room temperature. Serves 6 to 8.
