Crab Pastry Cups
"My aunt made these at out last party. I loved the flavor. I think its because you make it a day ahead and the flavors form. I hope you enjoy"
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
24 cups
- Serves:
- 24
ingredients
- 1⁄4 cup light mayonnaise
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 6 ounces white crab meat, drained
- 1⁄2 cup finely chopped celery
- 3 tablespoons scallions
- 24 mini miniature phyllo cups
- paprika
- lemon
directions
- Mix mayonnaise, lemon juice and salt in a bowl.
- Still in the remaining salad ingredients.
- Cover and refrigerate up to a day.
- Up to 3 hours before serving: Still the crab salad to blend flavors.
- Spoon into pastry shells (I use Athens brand). They are in the freezer section where you would find frozen cakes and pies.
- You can fill the pastry shells directly in the holders they come in and then refrigerate them until ready to serve.
- Filling them too early will cause the bottom of the shell to soften.
- Sprinkle with paprika and accompany with lemon wedges to serve.
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RECIPE SUBMITTED BY
<p>I love baking, cooking and tring anything new. I am starting a new healthy route. I have been eating sugar free for a year and have been trying to ease my family in with me, they have been fighting me on it. So I have been sneeky about it.</p>
8771973"
