Servings: 12
Ingredients
- 24 x Frzn mini phyllo dough shells (Or possibly if you are going to make all 3 fillings you would need 72 shells)
- 2 c. Cooked chicken, finely minced
- 1/2 c. Sliced almonds, toasted &, minced
- 1/4 c. Red onion, finely minced
- 3 Tbsp. Fresh parsley, chopped
- 2 Tbsp. Capers, rinsed, patted dry &, minced
- 1/2 c. Mayonnaise
- Toasted sliced almonds, for garnish
- 4 ounce Smoked ham (about 1 c.), finely minced
- 3 lrg Large eggs, hard-cooked, cooled &, finely minced
- 1/2 c. Mayonnaise
- 1/4 c. Fresh dill, finely snipped
- 1 Tbsp. Cider vinegar
- 1 Tbsp. Dry mustard
- Fresh dill springs & sieved egg yolk, for garnish
- 12 ounce Crabmeat (about 2 c.), picked over
- 5 med Red raishes (about 1/4 c.), finely minced
- 1 med Scallion (about 1/4 c.), finely minced
- 1/3 c. Mayonnaise
- 1/4 c. Fresh cilantro, finely minced
- 1/2 tsp Lime peel, freshly grated
- 2 tsp Fresh lime juice
- 1/2 tsp Dark sesame oil
- 1/4 tsp Warm pepper sauce
- Thinly sliced scallion greens, for garnish
Directions
- Thaw mini phyllo shells.
- For each filling: Mix all ingredients together (except for garnishes)
- till well blended. Just before serving, spoon rounded Tbsp. into room temperature shells; garnish. Each filling recipe make sufficient for 24 shells. Fillings may be made 1 day ahead. Store, tightly covered, in the refrigerator. Make sure shells are brought to room temperature before filling.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 118g | |
Recipe makes 12 servings | |
Calories 314 | |
Calories from Fat 247 | 79% |
Total Fat 27.9g | 35% |
Saturated Fat 4.72g | 19% |
Trans Fat 0.0g | |
Cholesterol 104mg | 35% |
Sodium 433mg | 18% |
Potassium 237mg | 7% |
Total Carbs 1.38g | 0% |
Dietary Fiber 0.4g | 1% |
Sugars 0.55g | 0% |
Protein 14.54g | 23% |
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