Recipe Ingredients
- 2 packages Athens® Phyllo Shells, thawed
- 8 ounces vegetable or plain cream cheese, softened
- 6 ounces lump crab meat, drained and chopped
- 2 small plum tomatoes, chopped
- ¼ cup chopped fresh spinach (optional)
- 2 tablespoons chopped green onion
- 2 to 3 tablespoons horseradish
- Paprika, for garnish
Recipe Directions
- Preheat oven to 350°F.
- In a medium bowl, combine cream cheese, crab, tomatoes, spinach (if using), green onion and horseradish until well blended.
- Place shells on a baking sheet. Spoon filling into shells. Sprinkle with paprika.
- Bake for 15 to 20 minutes, until the filling is hot and the shells are crispy. Serve warm.
