Crab Salad Tarts

By calypan

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

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.