Crab "Croustades" Flavors of Cape Cod
This recipe came from a cookbook called "Flavors of Cape Cod"
Using miniature muffin pans, press 2" by 2" squares into each muffin space. (Pastry will stick up like envelope flaps)
Heat butter, saute' onion, then add crabmeat and saute' 1 minute.
Add thyme, salt, pepper and sprinkle with flour.
Stir in sour cream until mixture thickens.
Add sherry or white wine.
Fill puff pastry with this mixture.
After baking these can be cooled and frozen on a cookie sheet.
Then can be packed in freezer bags for later.
If reheating, heat for 25 minutes at @325