Combine cream cheese with spices, parmesan and lemon juice, stirring well with a fork. Taste and adjust seasonings. Gently fold in onion and crab. Thaw pastry and roll on a floured surface. Cut pastry into squares and brush edges with water. Place a dollop of crab filling into the center, folding corners and pinching closed. Take care not to overfill and seal well. They'll expand and try to open in the oven. Refrigerate until ready to bake.
Place on parchment paper lined sheet pan, brush with egg wash and bake in the top of a 400 oven (preferably convection) until pastry is puffed and browned.
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