Crab Bites

Couverts45 appetizers

Total time 40

Print Recipe

Ingredients

▢ 3 packages 2.1 oz each frozen mini fillo shells (15 shells each)
▢ ¾ cup mayonnaise or salad dressing
▢ ¾ cup grated Parmesan cheese
▢ ½ teaspoon finely chopped garlic
▢ 8 medium green onions finely chopped (½ cup)
▢ 1 can 14 oz artichoke hearts, drained, finely chopped
▢ 1 can 6.5 oz special white crabmeat, drained*

Instructions

Heat oven to 375°F.
Line cookie sheet with foil or cooking parchment paper.
Place fillo shells on cookie sheet.
In large bowl, mix remaining ingredients until well blended.
Spoon about 1 tablespoon crab mixture into each fillo shell.
Bake 20 to 25 minutes or until puffed and golden brown.
Serve warm.

Notes & Wine Advice

*

Refrigerated pasteurized or imitation crabmeat can be substituted for the canned crabmeat.

Make-Ahead Magic

Save yourself some time on hectic days by making the crab filling up to 24 hours in advance. Then just fill the shells and bake right before serving. You may need to bake them a minute or two longer.

Festive Touch

Garnish each crab bite with a cherry tomato half to add color.

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Course; Appetizer / Fish