Sunday, August 3, 2014



Ingredients

1
can (6.5 oz) lump crabmeat, drained
1
jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
1/4
cup chive-and-onion cream cheese spread (from 8-oz container)
2
tablespoons mayonnaise or salad dressing
2
tablespoons chopped red onion
1/2
teaspoon seafood seasoning
2
packages (2.1 oz each) frozen mini fillo dough shells (30 shells)
30
tiny shrimp (from 4-oz can), rinsed, patted dry Fresh parsley sprigs

Directions
  • In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
  • Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.

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