Crab Salad Tarts Recipe

Crab Salad Tarts Recipe
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
15 Servings

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

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. Yield: 15 appetizers.

Crab Salad Tarts published in Healthy Cooking December/January 2010, p47  Beth Layman :)