Crab and Corn Vol-au-vents

• 250g block PHILADELPHIA Cream Cheese, softened
• 170g canned crab meat, drained
• 310g canned corn kernels, drained
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped parsley
• salt and pepper, to taste
• 6 large vol au vents
• 1/4 cup grated tasty cheese
• salad greens, to serve

1. Combine Philly* with crab meat, corn, chives, parsley, salt and pepper.
2. Spoon into vol-au-vent cases.
3. Top with cheddar cheese.
4. Bake for 20 minutes at 180C or until lightly browned.
5. Serve warm with salad greens.

philadelphia cream cheese, crab meat, corn kernels, chives, parsley, salt, tasty cheese, salad greens

Taken from www.kraftrecipes.com/recipes/crab-corn-vol-au-vents-103638.aspx (may not work)