Seafood Salad Tartlets

 

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 fillo dough shells (30 shells)

30

tiny shrimp (from 4-oz can), rinsed, patted dry

Fresh parsley sprigs

• 1 In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
• 2 Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.