Preheat oven to 375°F. In medium bowl, combine mayonnaise, green onions, celery, lemon peel and juice and hot sauce. Add crab; toss lightly to coat. Cover and refrigerate.
Roll pie crust to 12-inch diameter. Using 2 1/2-inch round cutter, cut 24 rounds from crust. Sprinkle rounds with pepper, pressing lightly to seal pepper into crust. Use mini-muffin pan placed upside down on work surface to shape crusts. Place round of dough over bottom of each muffin tin; press lightly to shape. Pierce each crust once with fork and bake crust side up 7 to 8 minutes. Remove and cool slightly on muffin pan. Remove shells and cool completely.
To serve, spoon crab mixture into shells.
Originally Submitted
7/20/2008
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