Crab Salad Tarts
By calypan
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Ingredients
- 1 can (6 ounces) lump crabmeat, drained
- 1/3 cup shredded reduced-fat Swiss cheese
- 1/4 cup reduced-fat mayo
- 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
Preparation
Step 1
In a small bowl, combine the crabmeat, cheese, Mayo, 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.
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