1 (15 oz) box refrigerated pie crusts
2 (8oz) containers jumbo lump crabmeat, picked for shells
1 cup fresh breadcrumbs
1/3 cup finely chopped celery
1/3 cup chopped red bell pepper
2 T chopped fresh parsley
1/2 cup heavy cream
2 large beaten eggs
1 T Dijon mustard
1 tsp old bay seasoning
1/4 tsp salt
garnish with chopped fresh parsley
preheat oven to 400
on a lightly floured surface, unroll crusts. Using a 4 1/2 inch round cutter, cut 6 circles from each pie crust.
Line 12 4 inch tart pans with prepared crusts; prick bottoms of crusts with a fork. Place on baking sheet and bake for 5 minutes.
In medium bowl, combine crabmeat, breadcrumbs, celery, red bell pepper, and parsley.
In a separate bowl, combine cream, eggs, dijon mustard, old bay seasoning, and slat, stirring to mix well.
Add to crab mixture, stirring to combine.
Spoon crab mixture into prepared crusts.
Bake 10 minutes.
Garnish with chopped fresh parsley