Crab Mini Tarts
Miz Helen's Kitchen
Ingredients
Serves 30 Mini Tarts
1 cup cooked crabmeat, drained and flaked
1/2 cup mayonnaise (I used Miracle Whip)
1/2 cup sour cream
1/4 cup red onion, chopped very fine
1-1/2 tablespoon dried dill weed
Zest of 1 lemon
Juice from 1 lemon
1/2 teaspoon tabasco
1 teaspoon salt
1 teaspoon black pepper
30 miniature phyllo dough shells (two, 2.1-ounce packages)
Dried dill or fresh dill for garnish
Directions
Stir together the crab, mayonnaise, sour cream, onion, dried dill, lemon zest, juice of lemon, hot pepper sauce, salt and pepper. Mix well and refrigerate for at least 2 hours.
Place 30 miniature phyllo dough shells (two, 2.1- ounce packages) on to a cookie sheet.
Remove the filling from the refrigerator and use the small teaspoon scoop to place the filling into the miniature shells.
Bake in a 350 degree oven for 8 to 10 minutes until edges are browning and the filling is hot through.
Remove from the oven and place on a cooling rack.
Garnish with dried or fresh dill.
Serve hot or at room temperature.