Crab in pastry cups

0 likes 0 comments Recipe by NCL Wellesley Cookbook

Ingredients for 24 cups

1/4 cup light mayo
1 Tbsp fresh lemon juice
1/2 tsp salt
6 ounces crabmeat
1/2 cup finely chopped celery
3 Tbsp minced scallions
24 mini phyllo pastry shells
paprika for garnish
lemon wedges for garnish

Directions

1. Mix mayo, lemon juice and salt.
Stir in crabmeat, celery and scallions.
Cover and refrigerate for 12-14 hours.
Three-hours before serving, spoon crab into pastry cups.
Sprinkle with paprika and serve with lemon.

appetizers June 05, 2016 21:36

Author Chris Oliver