Betty Crocker Brunch - (Page 76) drinks & sides • QuiCk High Altitude (3500-6500 ft): No change. Nutrition information Per Serving: 1 TarTleT: Calories 35 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 2g Seafood Salad Tartlets Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 30 tartlets 1 can (6.5 oz) lump crabmeat, drained 1 jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup) ¼ cup chive-and-onion cream cheese spread (from 8-oz container) 2 tablespoons mayonnaise or salad dressing 2 tablespoons chopped red onion ½ teaspoon seafood seasoning 2 packages (2.1 oz each) frozen mini fillo dough shells (30 shells) 30 tiny shrimp (from 4-oz can), rinsed, patted dry Fresh parsley sprigs 1. In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning. 2. Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley. Tips » SuCCeSS HiNT The fillo dough shells are frozen but thaw quickly, so thawing them ahead of time isn’t necessary. Bake them for 5 minutes as directed on the package to make them extra crisp. Do-aHeaD Pat the crabmeat and artichokes with paper towels, then mix the filling ahead of time. Fill the shells and garnish at the last minute. 76 Betty Crocker Brunch
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