8 oz. Lump Crab Meat
1 Egg Yoke
Dijon Mustard
2 T Tarragon
Salt & Pepper to taste
1/2 c. Lemon Juice
3/4 c. Olive Oil
1 pkg. Frozen Puff Pastry Shells
Cook pastry as per package directions.
Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard.
SLOWLY whisk in some of the olive oil.
Add some lemon juice.
More olive oil.
Remaining lemon juice.
Remaining olive oil.
Add Tarragon & more salt & pepper.
Add crab meat.
Cook until heated through.
BE CAREFUL NOT TO OVER COOK.
Fill pastry shells & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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