1 lb lump crab

½ c finely diced red bell pepper

½ c finely diced yellow bell pepper

¾ c finely diced Granny Smith apple

Juice of one lime (spritz on apple)

¾ c mayonnaise

½ c Hacienda Maize Fire-Roasted Chile Jammin’ Jelly™

½ t dried tarragon, rubbed to powder

Salt and pepper, to taste

Combine crab, peppers and apple in serving bowl.  In another bowl combine mayonnaise, jelly and tarragon, and whisk.  Fold this dressing into the crab blend, taking care not to break up the lump crab.  Refrigerate one hour to blend flavors.

Place mixture in 1” phyllo cups and serve cold or baked.

Garnish and add flavor with an additional dollop of Jammin’ Jelly™.

Credit: Chef Rhett Montague