Crab and Snow Pea Tartlets recipe

24 servings

24 (3 inch) tart shells, baked

30 pods snow peas, blanched

1 cup crabmeat

2 hard-cooked eggs, chopped

2 tablespoons mayonnaise

2 tablespoons minced celery

2 tablespoons thinly sliced green onion

1/4 teaspoon prepared Dijon-style mustard

Place pea pods and the crabmeat in a food processor, pulse just until chopped.

Add the egg, mayonnaise, celery, onion and mustard.

Pulse briefly, just until mixed together.

Spoon into tart shells and chill.