Crab filling
8 oz. fresh crab meat
3 tbsp butter
3 tbsp shallots, finely chopped
1 tbsp sherry
1 tbsp Dijon mustard
Salt and pepper if you want
Melt butter, saut'e shallots until soft but not browned. Add the crab and
sherry, saut'e or 30 seconds. Stir in the rest, let cool. Fills up about
24-30 triangles.