Instructions: In a medium bowl, combine the crabmeat, ricotta, Parmesan, green onion, lemon juice, lemon zest and pepper. (Keep in mind that the cheese and crabmeat are salty, so salt may not be needed.) Stir to mix well and taste for seasoning. Preheat the oven to 400 degrees.

Roll out half of the thawed puff pastry dough to a 12-inch square. Using a knife, cut the dough into four 6-inch squares or nine 4-inch squares. Spoon crab filling in the center of one dough square (about 2 1/2 tablespoons for large squares, 2 teaspoons for small squares).

With a small pastry brush, lightly brush 2 edges of the square with water. Fold one corner of dough over the filling to the opposite corner, forming a triangle. Using the tines of a fork, press down around the edges of the dough to seal. Set the turnover on a baking sheet and repeat with the remaining dough and filling.

In a small bowl, combine the egg white with a large pinch of salt and whisk with a fork. Lightly brush the top of each turnover with some of the egg white and sprinkle with the sesame seeds.

Bake in the preheated oven until puffed and nicely browned, 12 to 15 minutes for small turnovers, 18 to 20 minutes for large turnovers. Let cool slightly before serving.

This recipe yields 6 to 8 servings.

Comments: These small individual pies pair delicate crabmeat with ricotta cheese and lemon, great for a party or just for a family treat! The turnovers can be prepared small - for bite-sized pastries - or larger for knife-and-fork eating.

Frozen puff pastry is widely available in supermarkets and is a great short cut in the kitchen.

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