Ingredients
-
1/2
-
1/4
-
1/4
-
1
-
6 1/2
-
1/4
-
1/8
-
15
-
1/2
-
-
-
-
-
-
Directions
When summer hits, I cant get enough of seafood in my diet. Some of my favorite shellfish and fish appetizers are Baked Shrimp Taquitos, Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce, Smoked Salmon Pinwheels and my latest recipe, Steamed Mussels with Piri Piri.,These were actually a happy accident. I had leftover fresh lump crab meat that I didnt want to waste after making crab cakes so I whipped up this easy appetizer. They turned out really good! For best results, dont fill the phyllo shells until youre ready to bake, and eat right away!,
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Steps
|
1
Done
|
Heat the Oil in a Saute Pan Over Medium Heat |
|
2
Done
|
Saute the Onion, Bell Pepper, and Garlic Until Soft. |
|
3
Done
|
Add the Crab Meat, Salt, and Pepper, and Cook Until the Crab Has Been Heated Through, About 30 to 60 Seconds. |
|
4
Done
|
Add About 1 Heaping Tablespoon of the Crab Filling to Each Phyllo Shell. |
|
5
Done
|
Arrange the Stuffed Shells on a Baking Tray, and Bake For 10 Minutes. |
|
6
Done
|
Top Each Stuffed Shell With Avocado, and Serve Immediately. |
