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Mix crab and orange zest for an easy party delicacy

Wed., Dec. 1, 2010

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.

Orange-Arugula Crab Salad Bites

3 tablespoons reduced-fat mayonnaise

1/2 teaspoon grated orange zest

1/2 teaspoon sweet smoked paprika

8 ounces lump crabmeat

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 crabmeat 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.

Yield: 30 servings

Approximate nutrition per serving: 29 calories, 1 gram fat (no saturated fat, 41 percent fat calories), 2 grams protein, 2 grams carbohydrate, 6 milligrams cholesterol, no dietary fiber, 50 milligrams sodium.


 
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