Spicy Crab Salad Tapas

• 1 can (16 ounces) lump crabmeat, drained
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup finely chopped sweet yellow pepper
• 1/4 cup finely chopped green onions
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon ground mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water
• Minced fresh parsley and seafood seasoning, optional

1. Preheat oven to 375u0b0. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
2. Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half of the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined
3. .
4. Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

lump crabmeat, sweet red pepper, sweet yellow pepper, green onions, pepper, fresh cilantro, lemon juice, garlic, ground mustard, mayonnaise, salt, pepper, pastry, egg, water, parsley

Taken from www.tasteofhome.com/recipes/spicy-crab-salad-tapas/ (may not work)