Il Villaggio Parmigiano-Reggiano Cheese and Crab Appetizers
Ingredients
- 1 box refrigerated pie crusts(15 oz.)
- 1 Tbsp. butter
- 1⁄3 cup shallots, minced
- 4 oz. fresh lump crabmeat
- 1 egg, slightly beaten
- 1⁄2 cup heavy cream
- 1⁄4 tsp. cayenne pepper
- 2⁄3 cup Il Villaggio® Parmigiano-Reggiano Cheese, grated
- 2 Tbsp. red pepper, minced
- 1 Tbsp. scallions, minced
At a glance
Recipe type: Snacks & Appetizers
Serves: 24
Cook time:
Total time:
Instructions
- Preheat oven to 400°F. Open and unfold pie crusts flat onto a work surface. Using a 2 1⁄2” biscuit cutter (or cup), cut out 24 rounds. Using 2 mini-cupcake pans, gently press and mold each piece of dough into cupcake spaces. Set aside in the refrigerator.
- In a small skillet, cook and stir shallots in hot butter until translucent, about 3 minutes. Add crabmeat. Cook 1 minute, stirring and chopping to break the crabmeat into tiny pieces. Set aside and cool.
- In a small bowl, combine egg, cream, and cayenne pepper. Set aside.
- Evenly divide the cheese into the bottom of each prepared cupcake space. Top with the crabmeat mixture, filling each equally. Spoon the cream mixture over the crabmeat, being careful not to overfill. Top with red pepper and scallions.
- Bake for 20 minutes or until filling is set. Allow to cool for 5 minutes before removing from pan.
