Crab dip is always a favorite at parties. This is a cold filling that looks beautiful in mini phyllo shells, topped with a sprinkle of paprika for added color.
Crab and Artichoke Tartlets
1 cup mayonnaise
1 cup sour cream
2 teaspoons dried dill weed
1/4 cup finely chopped onion
2 teaspoons freshly squeezed lemon juice
Hot Pepper sauce- several dashes to your taste
Cayenne pepper (optional to your taste)
14 ounce can artichoke hearts; drained and chopped
1 pound can wild caught lump crab meat
Frozen Phyllo tart shells
Paprika for garnish
Combine first nine ingredients. Refrigerate one hour or overnight. Fill tart shells and garnish with Paprika. Serve promptly.
This recipe makes about 4 cups of filling. You can also serve as a dip with crackers if you do not want to use the tart shells. Recipe can be cut in half.