Ellie circulated with a silver tray loaded with canapés, little rolls with a feathered toothpick poked through each one. Her picture of Gage was tucked firmly under her arm.
Quick and easy to prepare, this simple recipe combines store-bought phyllo cups and the age-old potluck favorite, crab dip, for one-bite hors d’oeuvres that are always a crowd pleaser, no matter how somber the occasion.
A foolish Flatlander might spend extra for fresh lump crabmeat, but most Mainers I know are just fine using pasteurized crab for these delicious crunchy bites. Store leftovers in the refrigerator for up to 2 days. Re-crisp in a 350°F oven for 3 to 4 minutes before serving.
RECIPE COMING SOON!