Mince the shallot to make 1 tablespoon

Mince enough red bell pepper to make 1 tablespoon

Trim stems from mushrooms, wipe clean with a damp paper towel and then finely dice the mushrooms to make 1/2 cup

Mince chives and set aside

Heat olive oil in a medium nonstick skillet over medium heat

Add shallot and red pepper and saute 1 minute

Add the mushrooms and cook until all liquid evaporates and mushrooms begin to brown

Season to taste with salt and pepper and cool completely.Preheat oven to 400 degrees

Spray 24 mini-muffin cups with nonstick spray

On a lightly floured work surface roll out the puff pastry sheet to a 12 x 14 inch rectangle

Using a 2-1/2-inch biscuit cutter, cut out 24 rounds and press into the muffin cups. Spoon 1 teaspoon crabmeat into each cup

Mix together the cream cheese, dry mustard and salt until smooth

Beat in eggs and then fold in cooled mushroom mixture and chopped chives

Spoon egg mixture over crab

Top with a sprinkle of Gouda cheese

Bake 10 to 14 minutes or until puffed and golden

Remove and serve warm.