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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts â Shumway, Illinois 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 |
Directions:
1. In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
2. 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.
3. 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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