FESTIVE PHYLLO CRAB CUPS

Festive Phyllo Crab Cups image

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

Provided by By Betty Crocker Kitchens

Time 15m

Yield 30

Number Of Ingredients 14

Ingredients

2 cans (6 oz each) lump crabmeat, drained, flaked
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill weed
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
2 packages (2.1 oz each) frozen mini phyllo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired

Steps:

In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g