Crab Pastry Cups

Ingredients

• 1/4 cup light mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 6 ounces white crab meat, drained
• 1/2 cup finely chopped celery
• 3 tablespoons scallions
• 24 mini miniature phyllo cups
• paprika
• lemon

Directions

1. 1

   Mix mayonnaise, lemon juice and salt in a bowl.

2. 2

   Still in the remaining salad ingredients.

3. 3

   Cover and refrigerate up to a day.

4. 4

   Up to 3 hours before serving: Still the crab salad to blend flavors.

5. 5

   Spoon into pastry shells (I use Athens brand). They are in the freezer section where you would find frozen cakes and pies.

6. 6

   You can fill the pastry shells directly in the holders they come in and then refrigerate them until ready to serve.

7. 7

   Filling them too early will cause the bottom of the shell to soften.

8. 8

   Sprinkle with paprika and accompany with lemon wedges to serve.