Seafood Salad Pastries

Small rectangles of baked puff pastry are split and filled with a creamy mustard-flavored crabmeat and vegetable salad for elegant appetizers.

Preparation time

  • Prep Time 25min.
  • Total Time 1hr. 20min.
  • Servings 36 servings


  • 1 pkg. (12 oz.) imitation crabmeat, flaked
  • 1/2 cup finely chopped green peppers
  • 1/3 cup shredded carrots
  • 1/2 cup KRAFT Real Mayo Mayonnaise
  • 1/4 cup GREY POUPON Hearty Spicy Brown Mustard
  • 1 pkg. (17-1/4 oz.) frozen puff pastry (2 sheets), thawed
  • 1 egg white, lightly beaten
  • 2 Tbsp. poppy seed


  1. Heat oven to 350°F.
  2. Combine crabmeat, vegetables, mayo and mustard. Refrigerate until ready to use.
  3. Unfold pastry sheets onto baking sheets, brush with egg white. Sprinkle with poppy seed. Cut each sheet into 18 (3×1-1/2-inch) rectangles. Do not separate rectangles.
  4. Bake 25 min. Transfer pastry to wire racks, cool completely. Separate pastry into rectangles. Split each rectangle horizontally in half. Spoon 1 Tbsp. crabmeat mixture onto bottom half of each split rectangle, cover with top of rectangle.