1/2 package (17 1/2 ounce-size) frozen puff pastry
2 Tb. margarine or butter
1 cup sliced mushrooms
2 Tb. thinly sliced green onions
2 Tb. flour
1/2 cup milk
1/2 cup whipping cream (heavy) cream
1 1/2 cups chopped cooked crabmeat (any seafood will work)
1/2 cup dry white wine or chicken broth
2 Tb. chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
Thaw 1 sheet puff pastry as directed on package. Heat oven to 350*. Unfold pastry and place on lightly floured surface. Roll into 10-inch square. Fold in half and roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookies sheet. Bake about 20 minutes or until golden brown.
While pastry is baking, heat margarine in 2-quart saucepan over medium heat. Cook mushrooms until almost tender add scallions and cook 2 more minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly. Gradually stir in milk and whipping cream . Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Heat until hot.
Split each pastry horizontally with fork. Spoon crab mixture over bottom half. Top each with remaining pastry half. Garnish with parsley if desired.