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.

For a cocktail party, order 5 dozen puff pastry shells from the bakery, each 1½" to 2" in diameter. Double the recipe to fill 5 dozen small appetizer servings.
 * 1 recipe fills 8 shells.

Ingredients

 * 1 (6 ounces) can lump crabmeat, drained
 * 1 cup grated sharp cheddar cheese
 * 1 tablespoon Worcestershire sauce
 * ¼ cup finely diced celery
 * 1 tablespoon Tabasco sauce or other hot pepper sauce
 * ½ cup Miracle Whip
 * 1 tablespoon minced onions
 * 1 (8 count) package Pepperidge Farm puff pastry shells, baked according to package directions and cooled

Directions

 * 1) Mix together and fill baked and cooled puff pastry shells.
 * 2) Heat in 350°F oven until cheese melts and heated through.
 * 3) Serve warm.