Baked Crab Tarts
Premade fillo shells make these so easy and quick.

Servings: 30 Appetizers

1 pound crabmeat, picked over
8 ounces neufchatel cheese (softened to room temperature)
1/2 cup low fat sour cream
2 green onions, minced
1/4 cup red bell pepper, chopped fine
1 tablespoon Old Bay Seafood Seasoning, or more
1 teaspoon celery seed
1 teaspoon celery, minced
2 dashes Cholulu hot sauce (optional)
2 packages miniature phyllo cups (we used Athens )
1 dash paprika

Mix together all ingredients, except crab meat.

Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.

Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell. Sprinkle lightly with paprika.

Bake at 350°F for 25-30 minutes or until bubbly.

Per Serving (per tart): 53 Calories; 3g Fat (52.5% calories from fat); 1g Saturated Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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