January 15, 2010

Crab Stuffed Phyllo Cups

These babies went really fast, and never even made it to a serving tray. This was the only quick picture I captured. This is a great appetizer and would even be delicious with the stuffing baked alone in a serving dish to serve with hard crackers like Triscuts.

1/3 c. Green Onions (finely chopped)
1/4 c. Butter
2 - 6 oz. cans of lump crab meat, drained
2 Tbsp. all purpose flour
1 - 8 oz. package of cream cheese, softened
1/3 c. Cocktail sauce
2 tsp. Lemon juice
1 tsp. Worcestershire sauce
1 tsp. Mustard
1/2 tsp. Garlic salt
1/4 tsp. Cayenne pepper
2 egg yolks

Phyllo dough cups

In skillet, saute onion and butter over medium heat until tender. Stir in crab and sprinkle with flour; cook 2 minutes.

In a small bowl, combine the next 7 ingredients, blending until smooth. Stir into crab mixture, cooking until it thickens. Remove from heat and add egg yolks, blending well. Let cool.

Fill into cups. (I would have piped my filling into the cups, but I didn't cook these at my house, and my sister didn't have the tools I needed).

Bake at 350 degrees for 15 - 20 minutes or until lightly browned.

**This is a great recipe that you can prepare the filling ahead of time and store for a day in the fridge before baking right before a party.**

recipe adapted from cooks.com

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