Phyllo Cup Crab Appetizers with Cream Cheese and Dill

• Seafood

  • 3 chopped 4 cup chopped chunk Crab meat

• Produce

  • 1 Dill weed
  • 1 tbsp Green onion

• Condiments

  • 2 tbsp Horseradish sauce

• Baking & Spices

  • 1 Paprika
  • 2 Red peppers diced finely, small

• Bread & Baked Goods

  • 2 packages (1.9 ounces each frozen miniature phyllo tart shells, frozen miniature

• Dairy

  • 1 package Cream cheese, reduced fat

Found on thegardeningcook.com

Ingredients

• 1 package (8 ounces) reduced fat cream cheese, softened
• 2 to 3 tablespoons horseradish sauce
• 3/4 cup chopped chunk crab meat
• 1 tablespoon chopped green onion
• 2 small red peppers diced finely
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• Paprika
• Dill weed

Directions

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab, diced peppers and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown. Garnish with fresh dill. Makes : 2-1/2 dozen about 50 calories each