Crab Salad Tarts

 taste of home summer 2011 appetizers

Crab Salad Tarts

1 can (6oz) lump crab meat, drained

1/3 cup shredded reduced fat Swiss cheese

¼ cup Miracle Whip (can use Light)

2 T finely chopped celery

2 T finely chopped red onion

1 tsp dried parsley flakes

¼ tsp pepper

1 package frozen mini phyllo tart shells

In small bowl, combine crab meat, cheese, miracle whip, celery, onion, parsley and pepper.

Spoon filling into tart shells and Bake at 350 for 10-12 minutes – serve warm.

May be frozen for up to 3 months.

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