 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
|
Frozen phyllo tart shells bake up to crispy perfection thatâs heavenly with this warm, rich, creamy filling. Theyâre a snap to prepare with canned crabmeat. âLinda Stemen, Monroeville, Indiana Ingredients:
2 packages (1.9 ounces each) frozen miniature phyllo tart shells |
1 egg |
1/4 cup 2% milk |
1/4 cup mayonnaise |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1 can (6 ounces) lump crabmeat, drained |
2 tablespoons shredded monterey jack cheese |
1 tablespoon chopped green onion |
thinly sliced green onions, optional |
Directions:
1. Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk the egg, milk, mayonnaise, flour and salt until smooth. Stir in the crab, cheese and chopped onion. Spoon into tart shells.
2. Bake at 375° for 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm. Yield: 30 appetizers.
|
|