Ingredients
2 packages (1.9 ounces each) frozen miniature phyllo tart shells1 large egg1/4 cup 2% milk1/4 cup mayonnaise1 tablespoon all-purpose flour1/8 teaspoon salt1 can (6 ounces) lump crabmeat, drained2 tablespoons shredded Monterey Jack cheese1 tablespoon chopped green onionThinly sliced green onions, optional
Preparation
Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells.
Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
