Crab Pastry Cups

Directions

1. 1
   Mix mayonnaise, lemon juice and salt in a bowl.
2. 2
   Still in the remaining salad ingredients.
3. 3
   Cover and refrigerate up to a day.
4. 4
   Up to 3 hours before serving: Still the crab salad to blend flavors.
5. 5
   Spoon into pastry shells (I use Athens brand).
6. 6
   They are in the freezer section where you would find frozen cakes and pies.
7. 7
   You can fill the pastry shells directly in the holders they come in and then refrigerate them until ready to serve.
8. 8
   Filling them too early will cause the bottom of the shell to soften.
9. 9
   Sprinkle with paprika and accompany with lemon wedges to serve.