Orange-Arugula Crab Salad Bites
3 tablespoons reduced-fat mayonnaisefrac12; teaspoon grated orange zestfrac12; teaspoon sweet smoked paprika8 ounces lump crabmeat cup finely chopped baby arugula, plus more for garnishSalt and ground black pepper, to taste30 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 frac12; tablespoon of the crab salad, then garnish with a sprinkle of chopped arugula.
Serves 30.
Nutrition values per serving: 29 calories, 1 g fat (0 g saturated), 2 g carbohydrates, 0 fiber, 2 g protein, 6 mg cholesterol, 50 mg sodium.
Associated Press
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