It’s holiday party season. Not everything has to be bad for you!

6 egg roll skins, cut into quarters
8 ounces neufchatel cheese
6 ounces lump crabmeat
black pepper, freshly ground
1 bunch green onions, sliced thin

1. Cut eggroll skins into quarters. Mist mini-muffin pan with non-stick spray of your choice. Press eggroll skins into the muffin cups, making little baskets.

2. beat together cream cheese and crabmeat (and juice), add black pepper to taste.

3. put 1 teaspoon crab mixture into each little basket, sprinkle with sliced green onions.

4. bake at 400F for 8-10 minutes, serve hot

Servings: 24
Calories: 54
Fat: 2 gm
Carbs: 5 gm
Protein: 3 gm
Sodium: 104 mg