Seafood Salad Tartlets

Ingredients

can (6.5 oz) lump crabmeat, drained

jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)

1/4

cup chive-and-onion cream cheese spread (from 8-oz container)

tablespoons mayonnaise or salad dressing

tablespoons chopped red onion

1/2

teaspoon seafood seasoning

packages (2.1 oz each) frozen mini fillo dough shells (30 shells)

tiny shrimp (from 4-oz can), rinsed, patted dry

Fresh parsley sprigs

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1

In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
2

Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.

The fillo dough shells are frozen but thaw quickly, so thawing them ahead of time isn’t necessary.
Pat the crabmeat and artichokes with paper towels, then mix the filling ahead of time. Fill the shells and garnish at the last minute.