Crab salad tarts

By á-2240

Ingredients

• 1 can (6oz) lump crabmeat, drained
• 1/3 cup shredded reduced fat swiss cheese
• 1/4 cup miracle whip light
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tsp dried parsley flakes
• 1/4 tsp pepper
• 1 pkg. (1.9 oz.) frozen miniature phyllo tart shell

Preparation

Step 1

1. In a small bowl, combine crabmeat, cheese, miracle whip light, celery, onion, parsley and pepper.
2. Spoon filling into tart shells. Cover and freeze for up to 3 months. or, place tart shells on an ungreased baking sheet. Bake at 350 for 10-12 minutes or until shells are lightly browned. Serve warm.
3. To use frozen tarts: Place on an ungreased baking sheet. Bake at 350 for 13-15 minutes or until lightly browned.