In this dish, an old New Orleans restaurant favorite, Crabmeat Imperial, is transformed into hot, savory bite-size appetizers. Find the shatteringly crisp pastry shells in bakeries or supermarkets under various names: vol au vent, patty shells, tart crusts, pastry shells, croustades, crispy shells, puff pastry shells, party cups, etc. (If you have leftover filling, heat it in a small casserole dish as a special treat for the cook.)