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Seafood Salad Tartlets

Name: Seafood Salad Tartlets
Prep time: 15 min
Total time: 15 min
Yield: 30
Ingredients: 1 can (6.5 oz) lump crabmeat, drained; 1 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); 2 tablespoons mayonnaise or salad dressing; 2 tablespoons chopped red onion; 1/2 teaspoon seafood seasoning; 2 packages (2.1 oz each) frozen mini fillo dough shells (30 shells); 30 tiny shrimp (from 4-oz can), rinsed, patted dry; Fresh parsley sprigs

Prep 15 min
Total 15 min
Ingredients 9
Servings 30

Ingredients

1 can (6.5 oz) lump crabmeat, drained
1 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)
2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped red onion
1/2 teaspoon seafood seasoning
2 packages (2.1 oz each) frozen mini fillo dough shells (30 shells)
30 tiny shrimp (from 4-oz can), rinsed, patted dry
Fresh parsley sprigs

Directions

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.