Crab and Avocado Phyllo Bites

By sheilaolim

These were actually a happy accident. I had leftover fresh lump crab meat that I didn't want to waste after making crab cakes so I whipped up this easy appetizer. They turned out really good! For best results, don't fill the phyllo shells until you're ready to bake, and eat right away!

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

Ingredients

• 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

Details

Adapted from skinnytaste.com

Preparation

Step 1

Heat the oil in a saute pan over medium heat. Saute 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