2010 Crab Salad Tarts Recipe

By boandozzy

1 appetizer equals 47 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 115 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Originally published as Crab Salad Tarts in Healthy Cooking December/January 2010, p47

Ingredients

• 1 can (6 ounces) lump crabmeat, drained
• 1/3 cup shredded reduced-fat Swiss cheese
• 1/4 cup Miracle Whip Light
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 1 package (1.9 ounces) frozen miniature phyllo tart shells

Details

Servings 15
Preparation time 15mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.

Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned.
Yield: 15 appetizers.