Description
Delicious crab salad in semi-homemade phyllo cups is the perfect party appetizer.
Ingredients
- FOR THE PASTRY CUPS:
- 1 package Frozen Phyllo Pastry, 1 Lb Box
- ½ cups Butter, Melted
- FOR THE CRAB SALAD:
- 1 package Cream Cheese (8 Oz. Package)
- ⅔ cups Mayonnaise
- 3 cloves Garlic, Pressed
- Sea Salt, to taste
- 1 cup Red Pepper, Diced
- 2 whole Green Onions, Finely Chopped
- 1 teaspoon Horseradish
- 1 teaspoon Dry Mustard
- ½ teaspoons Cayenne Pepper
- 4 cups Crab Meat Or Crab Flavored Pollock, Chopped
- 1 can Water Chestnuts, 8 Oz Can, Drained And Chopped
Preparation
For the pastry shells (recipe makes approximately 100 cups):
Preheat oven to 375 F.
Thaw phyllo pastry according to package directions. Begin with one layer of phyllo pastry and paint it with melted butter using a pastry brush. Cover with another layer of phyllo pastry. Paint that with melted butter. Continue until you have 4 layers. Use a pizza cutter to cut your phyllo dough into 3″ squares. Push squares into mini cupcake/muffin tins. Repeat with remaining dough. Bake for 10-12 minutes. Remove the pastry cups from the muffin tin and cool on a wire rack.
These can be made ahead of time and frozen.
For the crab salad:
Combine all ingredients in a medium-sized bowl. Refrigerate for several hours or overnight to enhance flavors.
To serve:
Drop the crab salad by spoonfuls into the phyllo pastry cups. This recipe will fill approximately 100 phyllo cups.
This makes a delicious appetizer for your New Year’s Eve party, baby showers, or pot luck.
