Perfect tarts stuffed with a delicate combination of cream cheese, crab meat and cranberry sauce, these crab cakes are amazing. But remember to share some with your friends instead of being shellfish.
1/3 cup of cream cheese, softened
1/4 cup of crab meat - drained, flaked and cartilage removed
2 tbsp. green onions, chopped
2.1 oz. package of mini phyllo tart shells
1/3 cup of whole berry cranberry sauce
In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tbsp. of crab mixture into each shell. Top each with 1 tsp. of cranberry sauce. Bake at 375 degrees for 12-15 minutes or until heated through.