Crab N Snow Pea Tarts
24 mini tart shells, baked (about 2 inches in diameter)
30 snow peas, blanched
1 cup crab meat
2 hard cooked eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons minced celery
2 tablespoons minced green onion
1/4 teaspoon Dijon-style mustard
Place pea pods and the crab meat in a food processor, pulse just until chopped.
Add the egg, mayonnaise, celery, onion and mustard. Pulse briefly, just until
mixed together. Spoon into tart shells and chill.