Login to Save Like

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.

Betty Crocker