You may have fantasies of whipping up a feast of glamorous hors d'oeuvres, but your reality probably doesn't allow for mini-quiche baking.
The good news is the middle ground isn't so hard to reach.
The salad, which also could be made with lobster or minced shrimp, takes just minutes to whip up and spoon into purchased phyllo cups, which can be found in the freezer case at the grocer.
Orange-Arugula Crab Salad Bites
•3 tablespoons reduced-fat
•1/2 teaspoon grated orange zest
•1/2 teaspoon sweet smoked
•8 ounces lump crabmeat
•1/3 cup finely chopped baby
•arugula, plus more for garnish
•Salt and ground black pepper
•30 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 1/2 tablespoon of the crab salad. Garnish with arugula.
Nutrition information per serving (values are rounded to the nearest whole number): 29 calories; 12 calories from fat (41 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 6 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 50 mg sodium.