Sunday, 5 January 2014

Seafood Salad Tartlets


Prep Time: 15min
Total Time: 15min
Servings: 30


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

  • 1In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
  • 2Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.

    Expert Tips

    The fillo dough shells are frozen but thaw quickly, so thawing them ahead of time isn’t necessary.
    Pat the crabmeat and artichokes with paper towels, then mix the filling ahead of time. Fill the shells and garnish at the last minute.


    Source:  www.Bettycrocker.com

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