Author: Gina Homolka
Crab and Avocado Phyllo Bites
Servings 15 Servings
Calories 37 kcal
- 1/2 teaspoon canola oil
- 1/4 cup minced red bell pepper
- 1/4 cup minced onions
- 1 clove garlic minced
- 6 1/2 oz lump crab meat
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 15 mini phyllo shells
- 1/2 medium 2 oz haas avocado, diced small
Preheat the oven to 350 degrees F.
Heat the oil in a saute pan over medium heat.
Saute the onion, bell pepper, and garlic until soft.
Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60 seconds.
Add about 1 heaping tablespoon of the crab filling to each phyllo shell.
Arrange the stuffed shells on a baking tray, and bake for 10 minutes.
Top each stuffed shell with avocado, and serve immediately.
Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g Sodium: 134 mg • Cholest: 12 mg