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How to Make Flan
Peruvian Arroz con Pollo
Seafood Salad Tartlets
can (6.5 oz) lump crabmeat, drained
jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
cup chive-and-onion cream cheese spread (from 8-oz container)
tablespoons mayonnaise or salad dressing
tablespoons chopped red onion
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
In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
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.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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