Planning a romantic dinner?  Maybe for Valentine's Day?  Make it more special by starting off with this Foodie Friday special appetizer.

Crab Pinwheels (Prep. time 30 minutes plus 10 minutes chill time.  Yields 17)

½ C room temperature cream cheese (it can’t even be the least bit cold or the crab will break apart)

½ C 'special' crab (Jumbo lump is better if you can afford it)

¼ C roasted red pepper, diced

1 Tb. paprika

1 sheet puff pastry, thawed

½ tsp. dill

1 tsp. parsley

salt & pepper

1 egg for egg wash

flour for roll-out

Preheat oven to 400.  Sprinkle flour on the roll-out surface and on top of the puff pastry.  Roll the pastry to about ¼ inch thick.  Transfer to a parchment-lined baking sheet and refrigerate about 10 minutes while making the filling. Rapidly stir the cream cheese in a bowl with a spoon to make sure it is soft and creamy.  Stir in the roasted red pepper and dill. Gently fold in the crab to keep it from breaking apart.  Remove the pastry from the refrigerator and gently spread the crab mixture right to the edge on opposite ends and about 1/3 from the edge on the longer sides if you ended up with a rectangle.  Roll the pastry from one of the sides where the filling doesn’t go to the edge.  Wet the opposite edge with damp fingers and press against the roll to seal.  Brush the roll with egg wash (egg beaten with a little water or milk).  With a serrated knife, cut the roll into about 1 inch segments and place each on its flat side. Sprinkle parsley and paprika over each and bake 20-30 minutes until the pastry is golden brown.  Serve warm with the option of a dash of hot sauce or a dollop of sour cream.