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Crab in Pastry Cups




Source of Recipe


Woman's Day


List of Ingredients




Crab Salad
1/4 cup light mayonnaise
1 Tbsp fresh lemon juice
1/2 tsp salt
6-oz container pasteurized crab meat (special white), picked through for shells
1/2 cup finely chopped celery
3 Tbsp minced scallions

24 mini fillo (phyllo) pastry shells (from two 2-oz boxes)

Garnish:
Paprika and lemon wedges



Recipe



Note:
If you can’t find mini fillo pastry shells in your supermarket or specialty food shop, call The Fillo Factory at 800-OK-Fillo or visit their Web site: www.fillofactory.com.

1. Mix mayonnaise, lemon juice and salt in a medium bowl. Stir in remaining salad ingredients. Cover; refrigerate up to 1 day.

2. Up to 3 hours before serving: Spoon Crab Salad into pastry shells. Place on a serving platter, cover and refrigerate.

3. To serve: Sprinkle with paprika and accompany with lemon wedges