DOUGH:

4 tbsp. (1/2 cup) butter, softened
1/2 (8 oz.) pkg. cream cheese softened
1 cup all-purpose flour
1/4 tsp. salt

FILLING:

1 (16 oz.) pkg. crab meat
1/2 cup mayonnaise
1 tbsp. lemon juice
1/4 cup finely chopped celery
2 small scallions, finely chopped (optional)
1/2 cup grated Swiss cheese
1/2 tsp. Worcestershire sauce
1/4 tsp. seasoned salt (Lawry's)
dash of Tabasco sauce (optional)

Cream butter and cream cheese. Stir in flour and salt. Roll into 24 small balls and chill in refrigerator for 1 hour. Press into tiny muffin tins, about 1-3/4 inches in diameter.

Mix filling ingredients. Spoon into unbaked shells and bake at 350°F until golden, approximately 30 minutes.

Makes 24.

Submitted by: Judy Brannock