Crab in pastry cups

0 piace 0 commenti Ricetta di NCL Wellesley Cookbook

Ingredienti per 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

Preparazione

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.

antipasti June 05, 2016 21:36

Autore: Chris Oliver