Creamy Crab-Filled Potato Nests

By Reen

From Pampered Chef

Ingredients

• 3 c shoestring potatos
• 1 egg white
• 1/2 red bell pepper
• 3 green onions with tops, divided
• 1 lemon
• 1 6oz can crab meat, drained
• 1/2 c shredded monterey jack cheese, divided
• 1/4 c light mayonnaise
• 1/2 tsp dijon mustard

Preparation

Step 1

PreHeat oven to 450 degrees.
Spray mini-muffin tins with non-stick spray
Place shoestrings potatos into large ziploc and break into smaller pieces
Place pieces into large bowl, add egg white and toss to coat using a spatula
Put about 1 Tb of mixture into each mini-muffin cup
Press down with a tart shaper
Bake about 3-5 mins or until the edges are brown

While baking, finely chop bell pepper
Slice green onions, reserving green tops for garnish.
Cut lemon in half and juice to measure 1 tsp.
In clean bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 c of cheese, mayonnaise and mustard.

Divide crab mixture evenly among nests using a 2 Tb scoop.
Sprinle with remaining cheese.
Bake 5-7 minutes or until crab mixture is hot and cheese is melted.
Remove from pan and to a cooling rack.
Garnish with reserve green onion tops.