Stuffed with a mixture of lump crab meat, chopped celery and seasonings, these flaky phyllo tarts are sure to please the seafood lovers at your dinner table.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 cup celery, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 pound (about 3 cups) cleaned lump crabmeat (fresh or canned), diced
- Salt and pepper to taste
- 1/4 cup green onions, thinly sliced
In a small saucepan, melt butter with oil over medium heat. Lightly brush 6” tart pans with butter-oil mixture.
Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut two, 7-inch circles from phyllo stack.
Place cut tart shape in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process 3 times to make 8 shells.
Bake empty phyllo shells in preheated 350°F oven for about 10 to 15 minutes or until golden brown. Let cool. Remove shells from pan.
In a medium bowl, combine mayonnaise, mustard, celery, lemon juice and parsley. Fold in the crabmeat. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Evenly divide the crab salad among the shells. Sprinkle with green onions and serve immediately.