Crab Pastry Cups

• 14 cup light mayonnaise
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 6 ounces white crab meat, drained
• 12 cup finely chopped celery
• 3 tablespoons scallions
• 24 mini miniature phyllo cups
• paprika
• lemon

1. Mix mayonnaise, lemon juice and salt in a bowl.
2. Still in the remaining salad ingredients.
3. Cover and refrigerate up to a day.
4. Up to 3 hours before serving: Still the crab salad to blend flavors.
5. Spoon into pastry shells (I use Athens brand).
6. They are in the freezer section where you would find frozen cakes and pies.
7. You can fill the pastry shells directly in the holders they come in and then refrigerate them until ready to serve.
8. Filling them too early will cause the bottom of the shell to soften.
9. Sprinkle with paprika and accompany with lemon wedges to serve.

light mayonnaise, lemon juice, salt, crab meat, celery, scallions, phyllo, paprika, lemon

Taken from www.food.com/recipe/crab-pastry-cups-311940 (may not work)