A breeze to prepare, these Mini Fillo Shell appetizers feature lump crab meat and water chestnuts, plus a warm, spicy-sweet kick brought by a Chinese 5-spice blend.
- 8 ounces crab meat, lump, drained
- ¼ cup water chestnuts, 1/4″ diced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon Chinese 5 spice
- 3 teaspoons fresh basil, minced
- 1 Tablespoon red bell pepper, 1/4″ diced
- 1 lemon, juice and zest
- 2 packages (15 count, each) Athens® Mini Fillo Shells
- 1 green onion, diced
- In a medium mixing bowl, combine the first seven ingredients. Refrigerate for 1 hour.
- Fill mini shells with one rounded teaspoon of crab mixture.
- Garnish with green onion.
- Serve chilled.