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Crabbiest Turnovers

A crab meat filled turnover crab appetizer recipe

  • 1 small package pie crust mix
  • 4 Tablespoons cream
  • 1 Tablespoon vinegar
  • 2 Tablespoons butter or oleo
  • 1½ teaspoon curry powder
  • 1 egg
  • ½ Tablespoon salt
  • 1/3 cup minced onion
  • 1 teaspoon horseradish
  • 1 pound claw crab meat
  • 2 Tablespoons tartar sauce
  • ½ teaspoon pepper
  • 1 small bottle olives

Work the pastry according to the directions on the package using the cream and vinegar for liquid.

Shape the pastry into a ball and chill while making the filling.

Melt the butter in small saucepan. Add the curry powder, horseradish and onions.

Simmer, stirring once in a while for 5 minutes. Cool. Add the crab meat, pepper, salt and tartar sauce and mix well.

Divide the dough into 2 equal parts. On a pastry sheet, roll it to 1/8 inch thickness. Cut out 2½ inch circles.

Put ½ teaspoon filling on one side of each circle. Brush the edges with the beaten egg, fold the circle over and seal the edges.

Put the half circles on a greased pan and brush with the beaten egg. Cut a ¾ inch diagonal slit on top of each turnover. Bake in hot oven at 400 degrees for 15 to 18 minutes.

Insert an olive slice in each turnover. Add the parsley for decoration.

Serves 6.

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