For the pastry:
1/2 cup butter at room temperature
3 oz. cream cheese at room temperature
1 cup all-purpose flour
1/4 tsp. salt
For the filling:
1 lb. crab meat, picked over
1 scallion (spring onion), green and white part, finely chopped
1/2 cup mayonnaise
1 Tbsp lemon juice
1/2 cup grated Swiss cheese
1/4 cup finely chopped celery
1/2 tsp. Worcestershire sauce
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Cream the butter and cream cheese together until smooth. Stir in the flour and salt. Roll into 24 balls and chill for 1 hour. Press into small muffin tins, about 1 1/2-2? in diameter.
Combine the ingredients for the filling, stirring gently to mix well. Spoon into the unbaked pastry shells and bake in a preheated 350 F (180 C) oven until the crust is golden brown, about 30 minutes. Serve warm or at room temperature.
Serves 6 to 8.