3packages2.1 oz each frozen mini fillo shells (15 shells each)
¾cupmayonnaise or salad dressing
¾cupgrated Parmesan cheese
½teaspoonfinely chopped garlic
8mediumgreen onionsfinely chopped (½ cup)
1can14 oz artichoke hearts, drained, finely chopped
1can6.5 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 / Tips / 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.
