Ingredients:
24 (3 inch) tart shells, baked
30 pods snow peas, blanched
1 cup crabmeat
2 hard-cooked eggs, chopped
2 tablespoons mayonnaise
2 tablespoons minced celery
2 tablespoons thinly sliced green onion
¼ teaspoon prepared Dijon-style mustard
Directions:
Place pea pods and the crabmeat 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.