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Prep 15min
Total40min
Servings45
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Ingredients
3/4
cup mayonnaise or salad dressing
3/4
cup grated Parmesan cheese
1/2
teaspoon finely chopped garlic
8
medium green onions, finely chopped (1/2 cup)
1
can (14 oz) artichoke hearts, drained, diced
1
pouch (6 oz) ready-to-eat crabmeat, flaked
3
packages (2.1 oz each) frozen baked mini phyllo dough shells (15 shells each), thawed
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Steps
1
Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.
2
In large bowl, mix all ingredients except phyllo shells with spoon about 2 minutes or until well blended.
3
Place phyllo shells on cookie sheet. Fill each shell with about 1 tablespoon crab mixture. Bake 20 to 25 minutes or until shells are puffed and golden brown. Serve warm.
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Garnish each crab bite with half of a cherry tomato to add color.
Mini phyllo dough shells can be found in the frozen pastry section of most large grocery stores.
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