Ingredients

1/2 pound lump crabmeat - picked over
4 lemongrass stalks - white parts only - finely chopped
4 eggs
1/2 cup heavy cream
2 scallions - white and green parts sliced 1/8 inch thick and reserved separately
Salt and freshly ground white pepper
1/2 pound frozen puff pastry dough - thawed

Directions

1. In a medium bowl - combine the crab - lemongrass - eggs - cream - and scallions and season with the salt and pepper. Mix and set aside.

2. Preheat the oven to 350 F. Unfold the sheet of puff pastry and cut six 3x3 inch squares. Prick the squares with a fork at 1/2 inch intervals. Spray a muffin tin with 2 inch cups with nonstick cooking spray and press a pastry square into each. Line each tartlette with foil - fill with rice or beans to keep pastry from buckling - and bake until the sides of the pastry are golden - about 10 minutes. Remove the foil and continue to bake until the bottoms are golden - about 5 minutes more.

3. Divide the crab mixture among the tartlettes and bake just until the tip of a knife or cake tester inserted in the filling comes out clean - 12 to 15 minutes. Serve warm or at room temperature.

Ming`s Tip: For a great lunch dish - fill a homemade or frozen pie shell with a double recipe of the crab mixture and bake.

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