Citrusy Crab Tartlets
Nutrition
Calories: 280 kcalCarbohydrates: 37 gProtein: 14 gFat: 8 gSaturated Fat: 1.5 gCholesterol: 45 mgSodium: 490 mgFiber: 1 g
Ingredients
- 1 Tbsp. olive oil
- 2 Tbsp. finely minced shallots
- 3 Tbsp. reduced fat mayonnaise
- 3 Tbsp. grated Asiago cheese
- 1 egg beaten
- 1 Tbsp. fresh lemon juice
- 1 1/2 tsp. grated orange zest or to taste
- 1 tsp. reduced-sodium Worcestershire sauce
- 1/8 tsp. freshly ground black pepper
- 12 oz. fresh crabmeat
- 2 15 count pkgs. frozen mini phyllo shells
- small fresh basil sprigs or thinly sliced basil leaves for garnish optional
Instructions
- 1. Preheat oven to 350 degrees F. Have ready a baking sheet.
- 2. Heat oil in a small skillet over medium heat. Add shallots and cook, stirring until shallots are fragrant and softened, about 1 minute. Transfer to a medium bowl and add mayonnaise, cheese, egg, lemon juice, orange zest, Worcestershire sauce, and pepper. Whisk to thoroughly combine. Gently stir in crab until evenly blended.
- 3. Divide crab mixture evenly among the phyllo shells, about 1 Tbsp. per shell. Place shells on baking sheet.
- 4. Bake until phyllo is golden and crab is heated through, about 11 to 13 minutes.
- 5. Cool for 5 minutes before serving. Place tartlets on a serving platter and garnish with a sprinkle of basil if desired.
- Source: Hannaford fresh Magazine, November - December 2013