Festive Fillo Crab Cups

Prep Time: 15 Minutes • Start to Finish: 15 Minutes • Makes 30 appetizers

• 2 cans (6 oz each) lump crabmeat, drained, flaked
• ¼ cup mayonnaise or salad dressing
• ¼ cup sour cream
• 3 tablespoons finely chopped celery
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill weed
• 1 teaspoon lemon juice
• ½ teaspoon grated lemon peel
• ¼ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon red pepper sauce
• 2 packages (2.1 oz each) frozen mini fillo shells (15 shells each)
• Additional fresh dill weed sprigs, if desired
• Fresh lemon slices, cut into quarters, if desired

1 In medium bowl, stir together all ingredients except fillo shells, additional dill weed sprigs and lemon slices until well mixed. Cover; refrigerate until ready to serve.

2 Spoon about 1 rounded tablespoon crab mixture into each fillo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

1 Appetizer: Calories 45; Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 10mg; Sodium 75mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 2g Exchanges: ½ High-Fat Meat Carbohydrate Choices: 0

Tip The filling can be made and refrigerated up to 8 hours ahead, then place in fillo shells just before serving.