Crab in pastry cups

0 me gustan 0 comentarios Receta por NCL Wellesley Cookbook

Ingredientes para 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

Instrucciones

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.

entrantes June 05, 2016 21:36

Autor Chris Oliver