Let me start off by apologizing for not having photos of the steps I took to a make these pastries. The technology is just not cooperating today. The battery in my camera died, and I couldn't put off the baking until it recharged. To make matters worse, I've been having trouble since last night uploading pictures to blogger, so I had to ask my daughter to upload for me from her computer.
Okay, so I was thinking of Cangrejitos. Cangrejo means crab, thus the name for these crab shaped pastries. Although usually filled with ham, I thought how cool would it be to fill them with actual crab! Cangrejitos are not something that are normally baked in Cuban households as they are readily available in Cuban bakeries, and are a staple at parties. Now remember I'm in the Midwest, so this is a variation of cangrejitos.
The traditional dough is made with 1 1/2 cups flour, 8 oz cream cheese and 1 stick of butter. It's a relatively simple recipe that, although time consuming, is relatively easy to make, and I will make it another day.
For these cangrejitos I pulled out a roll of Pillsbury butter dinner rolls. I flattened each individual dough roll with a rolling pin on a floured surface, and I dropped 1 tablespoonful of my crab mixture into each, rolling the dough into a crescent shape.
For the crab mixture I chopped 1/4 of a medium sized onion and satueed it in olive oil, I added about 2 tablespoons of chopped parsley, and one can (6 oz) of lump crab meat, drained. I let this cool and added 1 beaten egg to hold it together.
You can brush an egg wash on the tops to give them a glaze. Into a pre-heated oven for about 20 mintues (keep your eyes on 'em). Remove when golden brown. They weren't "traditional" but they were yummy.