Ingredients
1/2 cup reduced-fat spreadable garden vegetable cream cheese1/2 teaspoon seafood seasoning3/4 cup lump crabmeat, drained2 packages (1.9 ounces each) frozen miniature phyllo tart shells5 tablespoons chili sauce
Preparation
In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.
