Crabmeat Tapas

Number of Servings

12

Ingredients

12 tartlet shells or use eggroll wrappers in muffin tins, 1/4 cup olive oil, 1 red bell pepper- seeded/deveined and finely diced, 1/2 cup mayonnaise, 2 tablespoons minced drained capers, 2 hard cooked eggs- finely chopped, 2 tablespoon minced yellow onion Juice of 1/2 lemon 1/4 cup chopped fresh parsley Freshly ground black pepper to taste 1 pound backfin or special crab meat, picked 1/4 pound air-dried ham, such as Smithfield or prosciutto, cut into small dice Green Spanish olives, pitted, for garnish.

Directions

1. In a small skillet over medium high heat, warm the olive oil. Add the bell pepper and saute until soft, about 5 minutes.

2. In a large bowl, mix together the mayonnaise, capers, eggs, onion, lemon juice, parsley and black pepper.

3. Gently fold the crab meat, ham and sauteed peppers into the mayonnaise mixture.

4. Mound the mixture into the prebaked tartlet shells and garnish with olives.

Comments

From John Shield's "Chesapeake Bay Crab Cookbook."
Instead of using individual tartlet shells, arrange the entire mixture in a pre-baked 12-inch tart shell. Cut into individual-sizepieces to serve.