- Remove crabmeat from shell. Melt butter in a large skillet over medium heat. Add bell peppers and onion; sauté 3 minutes.
- Beat 12 eggs in a medium bowl; season with salt and pepper to taste. Add eggs to skillet with vegetables; cook until almost set, stirring often. Remove from heat. Stir in cream cheese and crabmeat; refrigerate 15 minutes.
- Preheat oven to 400Â°F. On a lightly floured surface, roll pastry into 2 10"x12" rectangles. Transfer to a parchment paper-lined baking sheet. Spoon half the egg filling along the center of 1 pastry. Repeat with remaining pastry and egg filling.
- Beat remaining egg with 1 tablespoon water. Fold up sides of each pastry to enclose filling; brush beaten egg on top of pastry. Press edges together to seal along top and on ends. Sprinkle with Parmesan. Bake 20 minutes or until golden. Cool 5 minutes before slicing.
View all nutritional information
Calories 413, Calories Fat 239, Total Fat 26g, Saturated Fat 6g, Cholesterol 255mg, Sodium 829mg, Carbohydrate 21g, Protein 21g
|Calories (fat) extra||58|
|Total Fat (extra)||41|
|Saturated Fat (extra)||34|
|Vitamin A (extra)||10|
|Vitamin C (extra)||33|