Serve up crab rangoon without all the hassle! These savory bites don’t take long to make if company drops over unexpectedly.
—DONNA MARIE RYAN TOPSFIELD, MA
START TO FINISH: 25 MIN. • MAKES: 2 1/2 DOZEN
1 carton (8 ounces) whipped cream cheese
3 sour cream onion dip
2/3 cup fresh crabmeat
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Sweet-and-sour sauce, optional
1. Preheat oven to 400°. In a small bowl, beat cream cheese and onion dip until blended; stir in crab. Arrange tart shells on an ungreased baking sheet. Fill with crab mixture.
2. Bake 11-13 minutes or until golden brown and heated through. If desired, serve with sweet-and-sour sauce.