Festive Fillo Crab Cups

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

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Servings 30

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ingredients 14
Prep Time 15 min
Total Time 15 min

Ingredients

2: cans (6 oz each) lump crabmeat, drained, flaked

1/4: cup mayonnaise or salad dressing

1/4: cup sour cream

3: tablespoons finely chopped celery

2: tablespoons finely chopped fresh chives

1: tablespoon finely chopped fresh dill weed

1: teaspoon lemon juice

1/2: teaspoon grated lemon peel

1/4: teaspoon salt

1/2: teaspoon Worcestershire sauce

1/4: teaspoon red pepper sauce

2: packages (2.1 oz each) frozen mini fillo shells (15 shells each)

: Additional fresh dill weed sprigs, if desired

: Fresh lemon slices, cut into quarters, if desired

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Directions

1 In medium bowl, stir together all ingredients except fillo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
2 Spoon about 1 rounded tablespoon crab mixture into each fillo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.