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
Description
Harried Holiday Cooks Will Appreciate A 15-minute Recipe That Features Refreshing Crab Salad In Crunchy Cups.
Pillsbury
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