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Joined Date: Mar 09, 2011
"Made this yesterday for a Garden Club Covered Dish - Used two packages of mino phyllo shells thawed and then crisped in the oven at 400 for about 6 min - Used 8 oz container of Private Selection crab claw meat, 4 oz pkg of frozen cooked coctail shrimp (not much taste and very wet - squuezed them out in a towel, cut mayo with sourcream (i am not a mayo fan) and otherwise followed the recipe. Filled all 30 cups with enough leftover for my husband to snack on with crackers. Garnished each with a carrot curl for color and and freshly chopped bacon (not the jar stuff) for a little extra crunch. Omitted salt. They were a big hit and so easy and quick.
Tip: For a covered dish - Use the plastic trays the cups are packaged in to transport and then place on a platter scattered with parsley and pansies. I used a silver cake stand.
The crab on sale was the same price as good shrimp and required no peeling, cooking or chopping."