Creamed Crab. And Party Patty Shells.

I was flipping through the current issue of "Mobile Bay Monthly", and ran across an article about two sisters who are renowned for their cooking skills. I'm going to post the recipes included in the article over the next few days.

Creamed Crab

1 eight ounce cream cheese
1 stick butter
1 lemon
1 pound jumbo lump crab meat

In a saucepan over medium heat, melt together cream cheese & butter. Squeeze lemon juice over crab meat, then carefully fold crab meat into cream cheese mixture. Stir carefully to warm through. Turn into chafing dish and keep warm. Serve in patty shells. Fills about 5 dozen shells.


Party Patty Shells

1 package ready-made refrigerated pie crusts
Flour
miniature muffin pan

Preheat oven to 375. On a lightly floured surface, roll out pie crusts to about 1/8 inch thickness. Using a 2-inch round cookie cutter, cut rounds of pie crust. Turn mini muffin pan(s) over and press a round over each mold. Lightly prick the bottom of each round with the tines of a fork. Bake for about 8 minutes. Makes approximately five dozen shells.