Ingredients
2
packages (1.9 oz each) phyllo cups (30 shells total)
2
slices bacon, coarsely chopped
1/2
cup finely chopped white mushrooms
1/2
cup finely chopped sweet onion
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
can (6 oz) lump crabmeat, drained and picked over
4
oz cream cheese (from 8-oz package), softened
2
cups chopped baby spinach
1/2
cup shredded Parmesan cheese
1
teaspoon lemon juice
1
tablespoon finely chopped thyme leaves
Preparation
Crisp phyllo cups as directed on package.
In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.
