CRAB SALAD TARTS

Crab Salad Tarts image

These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts - Shumway, Illinois

Provided by Taste of Home

Time 25m

Yield 15 appetizers.

Number Of Ingredients 8

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

Steps:

In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, 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.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 115mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.