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Prep 15min
Total15min
Servings30
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Ingredients
2
cans (6 oz each) lump crabmeat, drained, flaked
1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
3
tablespoons finely chopped celery
2
tablespoons finely chopped fresh chives
1
tablespoon finely chopped fresh dill weed
1
teaspoon lemon juice
1/2
teaspoon grated lemon peel
1/4
teaspoon salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon red pepper sauce
2
packages (2.1 oz each) frozen mini phyllo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired
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Steps
1
In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
2
Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.
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For a flavor variation, make these little appetizers with chicken instead of the crabmeat.
The filling can be made and refrigerated up to 8 hours ahead, then place in phyllo shells just before serving.
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