2 (8 ounce) packages cream cheese, softened
1/2 c mayo
1 jalapeño minced (seeds removed)
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon Old Bay ™ Seasoning
1 c Parmesan cheese
1/2 c jack cheese
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments
1 package of per made puffed pastry cut in 4×4 in squares
Preheat oven to 375 degrees
Place cream cheese, mayo and cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps. Wrap in puffed pastry squares.
Bake in the preheated oven 30 minutes, or until golden brown.
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Remove from heat and garnish with remaining artichoke hearts.
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I started cooking for friends and family who always told me, “you should have a restaurant” but I knew that wasn’t right for me so I started a catering business. It has grown on its own into a wonderful outlet for me. I’ve also started private chef services which has been so much fun, I love it too! And, one more thing, I also teach in-home cooking classes, great for bridal showers, birthday parties for couples, kids, etc. Contact me via my Devine Catering page on Facebook, call (661) 433-4438 or email: Lizpack7@yahoo.com.