Crisp phyllo tart shells are heavenly with this warm, rich, creamy crab filling.
—LINDA STEMEN MONROEVILLE, IN
START TO FINISH: 25 MIN. • MAKES: 30 APPETIZERS
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional
1. Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells.
2. Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.