Best 4 Phyllo Cups With Crab Salad Recipes

Indulge in a delightful culinary journey with our tantalizing Phyllo Cups with Crab Salad, an exquisite appetizer that combines the crunch of phyllo pastry with the delicate flavors of crab, complemented by a creamy and tangy dressing. This recipe is a perfect blend of textures and flavors, sure to impress your guests.

In addition to the classic Phyllo Cups with Crab Salad, we present variations to suit every palate. For a vegetarian option, try the Phyllo Cups with Roasted Vegetables, a vibrant medley of roasted vegetables enveloped in crispy phyllo cups. The Phyllo Cups with Smoked Salmon and Cream Cheese offer a sophisticated twist, combining the richness of smoked salmon with the smoothness of cream cheese. And for a unique and savory treat, the Phyllo Cups with Feta and Spinach provide a delightful combination of tangy feta cheese and earthy spinach.

Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure success in your culinary endeavors. Detailed ingredient lists and precise cooking times guarantee perfect results, whether you're a seasoned chef or a home cook looking to impress. Discover the versatility of phyllo cups and elevate your next gathering with these delectable recipes.

Here are our top 4 tried and tested recipes!

PHYLLO CUPS WITH CRAB SALAD

Phyllo Cups With Crab Salad image

Make and share this Phyllo Cups With Crab Salad recipe from Food.com.

Provided by Alia55

Categories Crab

Time 35m

Yield 60 serving(s)

Number Of Ingredients 13

Ingredients

6 sheets phyllo pastry
1/4 cup butter, melted
7 ounces frozen crabmeat, thawed
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon grainy mustard
1 garlic clove, minced
salt and pepper
1/4 teaspoon hot pepper sauce
1/2 mango, peeled and diced
1 green onion, finely chopped
1/3 cup coriander, chopped
1 avocado, peeled and diced

Steps:

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
Brush sheet lightly with some of the butter.
Top with second sheet; brush with butter.
Repeat with third sheet.
Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
Bake in centre of 400°F oven until golden, 4 to 5 minutes.
Remove from pan; let cool on rack.
Repeat with remaining phyllo and butter.
Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
Add crabmeat, mango, green onion and coriander; toss to mix.
Add avocado; toss to combine.
Spoon into phyllo cups.

Nutrition Facts : Calories 26.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 4.6, Sodium 28, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8

PHYLLO CRAB CUPS

Phyllo Crab Cups image

These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

Steps:

In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY CRAB AND BACON PHYLLO CUPS

Creamy Crab and Bacon Phyllo Cups image

Let these creamy, crab-filled beauties take your holiday spread from basic buffet to cocktail soirée!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 15

Number Of Ingredients 11

Ingredients

2 packages (1.9 oz each) phyllo cups (30 shells total)
2 slices bacon, coarsely chopped
1/2 cup finely chopped white mushrooms
1/2 cup finely chopped sweet onion
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (6 oz) lump crabmeat, drained and picked over
4 oz cream cheese (from 8-oz package), softened
2 cups chopped baby spinach
1/2 cup shredded Parmesan cheese
1 teaspoon lemon juice
1 tablespoon finely chopped thyme leaves

Steps:

Crisp phyllo cups as directed on package.
In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

Nutrition Facts : Calories 170, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

FESTIVE PHYLLO CRAB CUPS

Festive Phyllo Crab Cups image

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 30

Number Of Ingredients 14

Ingredients

2 cans (6 oz each) lump crabmeat, drained, flaked
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill weed
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
2 packages (2.1 oz each) frozen mini phyllo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired

Steps:

In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g

Tips:

Prep the phyllo cups ahead of time: You can make the phyllo cups up to 2 days in advance and store them in an airtight container at room temperature. This will save you time when you're ready to assemble the crab salad cups.
Use fresh crab meat: For the best flavor, use fresh crab meat in your crab salad. You can find fresh crab meat at most seafood markets.
Make sure the crab meat is flaked: Before you add the crab meat to the salad, make sure it is flaked into small pieces. This will help the crab salad to hold together better.
Use a good quality mayonnaise: The mayonnaise is one of the key ingredients in crab salad, so make sure you use a good quality mayonnaise that you enjoy the taste of.
Add some fresh herbs: Fresh herbs, such as dill, parsley, and chives, can add a lot of flavor to crab salad. Add them to taste.
Chill the crab salad before serving: This will help the flavors to meld together and the salad to firm up.

Conclusion:

Crab salad cups are a delicious and easy appetizer that is perfect for any occasion. They are made with fresh crab meat, mayonnaise, and a variety of other ingredients, and they can be customized to your own taste. Whether you are serving them at a party or enjoying them as a light lunch, crab salad cups are sure to be a hit.