Cups of Crab Salad as Appetizers
30 Mini Phyllo cups (from the freezer section of your grocery store)
One pound of lump crab
1 cup finely diced celery
2 Tablespoons of green onions to include some of the green
2 Tablespoons of fresh lemon juice
1/2 cup of low fat mayonnaise (more if needed)
1/4 cup of low fat sour cream
Salt and pepper to taste
Dash of Celery seed
Combine all of the ingredients above in a bowl and mix thoroughly. Try to keep the crab in lumps as much as possible. Refrigerate in a closed container for at least 12 to 24 hours to allow the flavors to combine.
Just prior to serving, spoon the mixture into the defrosted mini cups and serve.