Appetizers for Thanksgiving

15 oz. can pumpkin puree
1/4 cup finely chopped onion, sauteed in butter until soft
1 egg
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. white pepper
1/2 cup grated Romano cheese
pinch of nutmeg
1 pkg. puff pastry sheets, thawed and rolled out

In a small bowl, combine the pumpkin puree, sauteed onion, egg, thyme, salt, pepper, cheese and
nutmeg. Place pufF pastry on work surface, cut into 3″ x 3″ squares. Place a tablespoonful on
corner of each square. Fold over; crimp edges. Bake at 4250 for 10-12 minutes until puffed and
golden. (Can be made ahead, frozen, then reheated before serving). Makes about 24 appetizers.
1 Ib. crabineat (the real stuff, please)
1/4 cup finely diced onion
1/4 cup finely diced red bell pepper
3 cups fresh bread crumbs (divided, I cup & 2 cups)
1/2 cup mayonnaise
1/4 cup cream cheese, softened
1 T. Dijon mustard
1 egg
pinch of cayenne
pinch of paprika
pinch of salt
1 tsp. finely chopped parsley

In a medium bowl, mix the crabmeat, onion, bell pepper, 1 cup bread crumbs, mayonnaise, cream
cheese, mustard, egg, cayenne, paprika, salt and parsley. Refrigerate for 1 hour. Place remaining
bread crumbs in a shallow bowl. Using a tablespoon, form a crabcake about 1″ in diameter. Dip
into breadcrumbs and place on baking sheet which has been sprayed with vegetable or olive oil
spray. Continue until all crabmeat is used. Makes about 24 mini crabcakes. (Can be done a day
ahead, covered with plastic wrap, refrigerated until ready to use.)
Bake at 375 degrees for 10 minutes or until golden brown. Serve with chipotle mayonnaise on top.
2 chipotle chilis (from can)
1 cup mayonnaise
1 clove garlic
1/2 cup parsley
pinch of salt

Place all ingredients in blender or processor and blend until smooth. (Can be done a day ahead.)
Makes about 1 cup.