Line a large baking sheet with parchment paper.  Roll out pastry and cut out two 12 x 3″ rectangles.  Transfer to baking sheet.  From the remaining pastry, cut four 12 x 1/4″ strips and four 3 x 1/4″ strips to use to make the borders.  Moisten the edges of the large rectangles and press the strips around the border.  Prick the bottom of the pastry all over with a fork.  Preheat over to 375 degrees.  Freeze for 15 minutes.  Bake pastry shells for 30 minutes, browned and crisp.  In a large skillet, heat olive oil and add garlic.  Cook over moderate heat for 30 seconds.  Then add onion and cook until softened.  Add bell peppers and cover and cook for 8 minutes.  Uncover and stir in paprika, cooking and stirring for 3 minutes.  Add crab and gently toss, cooking for 3 more minutes.  Season with salt.  Spread crab mixture into the center of each pastry shell.  Slice the 2 pastries into 12 single servings and enjoy.