Ingredients
1
can (6.5 oz) lump crabmeat, drained
1
jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
1/4
cup chive-and-onion cream cheese spread (from 8-oz container)
2
tablespoons mayonnaise or salad dressing
2
tablespoons chopped red onion
1/2
teaspoon seafood seasoning
2
packages (2.1 oz each) frozen mini phyllo dough shells (30 shells)
30
tiny shrimp (from 4-oz can), rinsed, patted dry
Fresh parsley sprigs
Preparation
In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
Just before serving, spoon 1 scant tablespoon crabmeat mixture into each phyllo dough shell. Garnish each tartlet with shrimp and parsley.
