Crab and Avocado Phyllo Bites‏

By á-46873

Heat the oil in a sauce pan over medium heat. Sauce the onion, bell pepper, and garlic until soft. Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60 seconds. Add about 1 heaping tablespoon of the crab filling to each phyllo shell. Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.

Ingredients

• Servings: 15 • Size: 1 stuffed shell • Old Points: 1 • Weight Watcher Points+: 1 pt
• Calories: 37 • Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g
• Sodium: 134 mg • Cholest: 12 mg
• 1/2 teaspoon canola oil
• 1/4 cup minced red bell pepper
• 1/4 cup minced onions
• 1 clove garlic, minced
• 6 1/2 oz lump crab meat
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 15 mini phyllo shells
• 1/2 medium (2 oz) haas avocado, diced small

Preparation

Step 1

Heat the oil in a sauce pan over medium heat. Sauce the onion, bell pepper, and garlic until soft. Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60 seconds. Add about 1 heaping tablespoon of the crab filling to each phyllo shell. Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.