Crab-stuffed Puff Pastry

Description
Another one of Thelma's creations. Our now deceased neighbor was the perfect hostess and the life of the party; also a real master at creating unique appetizers. This is one of her best.



Ingredients

 * 1 (6 ounces) can lump crabmeat, drained
 * 1 cup grated sharp cheddar cheese
 * 1 tablespoon Worcestershire sauce
 * 1/4 cup finely diced celery
 * 1 tablespoon Tabasco sauce or other hot pepper sauce
 * 1/2 cup Miracle Whip
 * 1 tablespoon minced onions
 * 1 (8 count) package pepperidge farm puff pastry shells, baked according to package directions and cooled

Directions

 * Mix together and fill baked and cooled puff pastry shells.
 * Heat in 350 degree oven until cheese melts and heated through.
 * Serve warm.
 * Note: 1 recipe fills 8 shells.
 * For a cocktail party, order 5 dozen puff pastry shells from the bakery, each 1 1/2" to 2" in diameter.
 * Double above recipe to fill 5 dozen small appetizer servings.