You may have fantasies of whipping up a feast of glamorous hors d'oeuvres for your holiday party, but your reality probably doesn't allow for a whole lot of mini-quiche baking or rolling out of puff pastry.
The good news is the middle ground isn't so hard to reach.
These orange-arugula crab salad bites benefit from the sophisticated flavor of sweet fresh seafood delicately balanced with smoky Spanish paprika (available at most larger grocers), spicy baby arugula and touch of orange zest.
The salad, which also could be made with lobster or minced shrimp, takes just minutes to whip up and spoon into purchased phyllo cups, which can be found in the freezer case at the grocer.
CRAB SALAD BITES
Start to finish: 20 minutes
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon grated orange zest
1/2 teaspoon sweet smoked paprika
8 ounces crab
1/3 cup finely chopped baby arugula, plus more for garnish
Salt and ground black pepper, to taste
30 mini phyllo cups
In a medium bowl, whisk together the mayonnaise, orange zest and smoked paprika. Add the crab and toss with fork to coat. Stir in the arugula, then season with salt and pepper. Fill each phyllo cup with about 1/2 tablespoon of the crab salad, then garnish with a sprinkle of chopped arugula.
Nutrition information per serving (values are rounded to the nearest whole number): 29 calories; 12 calories from fat (41 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 6 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 50 mg sodium.
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