2
latas (6 oz cada una) de carne de cangrejo, escurrida, deshebrada
1/4
taza de mayonesa o de aderezo para ensalada
1/4
taza de crema agria
3
cucharadas de apio, finamente picado
2
cucharadas de cebollines (chives), frescos, finamente picados
1
cucharada de eneldo (dill) fresco, finamente picado
1
cucharadita de jugo de limón
1/2
cucharadita de cáscara de limón, rallada
1/4
cucharadita de sal
1/2
cucharadita de salsa Worcestershire
1/4
cucharadita de salsa de pimienta roja
2
paquetes (2.1 oz cada uno) de mini conchas fillo, congeladas (15 conchas cada uno)
Ramitos adicionales de eneldo fresco, opcional
Rebanadas de limón fresco, cortadas en cuartos, opcional
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Instrucciones
1
En un tazón hondo mediano, mezcla todos los ingredientes, excepto las conchas fillo, el eneldo adicional y las rebanadas de limón, hasta que se incorporen bien. Tapa y refrigera hasta que vayas a servir.
2
Sirve aproximadamente 1 cucharada llena de mezcla de cangrejo en cada concha fillo. Adorna con ramitos de eneldo y rebanadas de limón. Sirve de inmediato.
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Consejos de expertos
consejo 1
Para una variación en el sabor, prepara estas pequeñas botanas con pollo, en lugar de carne de cangrejo.
consejo 2
El relleno puedes prepararlo con anticipación y refrigerarlo hasta 8 horas; luego colócalo en las conchas fillo antes de servir.
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