Directions
Prep Time
40 minutes
Cook Time
20 minutes*
Ready in
1 hour*
- 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 400°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.
Nutritional Information
Serving Size
1
Per Serving
Calories 413, Calories Fat 239, Total Fat 26g, Saturated Fat 6g, Cholesterol 255mg, Sodium 829mg, Carbohydrate 21g, Protein 21g
Serving Size | 1 |
Calories | 413 |
Calories Fat | 239 |
Calories (fat) extra | 58 |
Total Fat | 26g |
Total Fat (extra) | 41 |
Saturated Fat | 6g |
Saturated Fat (extra) | 34 |
Cholesterol | 255mg |
Cholesterol (extra) | 85 |
Sodium | 829mg |
Sodium (extra) | 35 |
Potassium | 289mg |
Carbohydrate | 21g |
Carbohydrate (extra) | 7 |
Fiber | 1g |
Fiber (extra) | 4 |
Sugars | 1g |
Protein | 21g |
Omega3 | 1g |
Vitamin A | 478IU |
Vitamin A (extra) | 10 |
Vitamin C | 19mg |
Vitamin C (extra) | 33 |
Iron | 2mg |
Iron (extra) | 14 |