From the kitchen of Sue Romine
1 (6 ounce) can crab meat, drained (on grocer’s shelf by the tuna)
¾ stick butter
¼ tsp. onion powder
1 tsp. garlic powder
¼ cup mayo
1 jar Old English cheese spread (found by the Velveeta)
dash of Tabasco sauce
Mini phyllo tart shells (They each hold about 1 Tblsp. of filling. I found them 15 in a package, among frozen desserts, and I used 2 packages)
Soften butter and cheese spread in the microwave.
In a small mixing bowl, combine ingredients and blend well.
Spoon the mixture into shells.
May sprinkle them with a bit of dill or paprika before baking.
Bake on a cookie sheet at 350 degrees for 15-20 minutes.
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