Ingredients:
1/3 cup cream cheese, softened
1/4 cup canned crabmeat, drained, flaked and cartilage removed
2 tablespoons chopped green onions
1 package (2.1 oz) frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce
Directions:
In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of the crab mixture into each shell. Top each with 1 teaspoon of cranberry sauce. Bake at 375 ºF for 12 to 15 minutes or until heated through. Makes 15 appetizers!
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