Crab Appetizer (Maryland)
"Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit."
photo by Stephanie Y.
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
15-30
ingredients
- 1 lb crabmeat
- 8 ounces cream cheese (softened to room temperature)
- 1⁄2 cup sour cream
- 2 green onions, minced
- 1⁄4 cup bell pepper, chopped finely (yellow or red if available)
- 1 tablespoon Old Bay Seasoning (I use more)
- 1 teaspoon celery seed
- 1 teaspoon celery, minced
- 2 drops Tabasco sauce (optional)
- 2 (21 ounce) miniature phyllo cups (prefer Athens-15 shells each box)
- 1 dash paprika
directions
- Mix together ingredients *except crab meat* to make a thick mixture.
- Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
- Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
- Sprinkle lightly with paprika, for decoration.
- Bake at 350°F for 25-30 minutes or until bubbly.
Questions & Replies
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Can these be made ahead and freeze them till ready???
Reviews
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Fabulous Andi, used crabmeat from the fish store - went there hoping to get some soft-shell crabs but I didn't call in advance so I bought 2 lbs of crabmeat. Started lppking for recipes and yours popped right out. I had to take these to a friends' house & they were all pleasantly surprised! I used both yellow & red bell peppers, and just a whisper of hot sauce. They turned out beautifully! Prepared them just before going over and baked them there. Thank you for a wonderful appetizer (I could eat that for dinner!) Diane :)
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Great ! In place of chopped red pepper, I added pimento in it's place. Otherwise, followed the recipe as directed. I prebaked the phyllo cups for 5-6 minutes without the crab, per the directions on the phyllo cup packaging- the kept the cups crispy. Then filled cups with crab mixture and baked about 8 minutes. The cups were already crispy, so don't need to cook the crab much. Sprinkling paprika on top after baking makes them look much more "finished". My guests are already asking for the recipe. I combined the ingredients the night before. For me, it's much easier to buy the pre-formed phyllo cups than to deal with the thin phyllo and trying to shape the dough without breaks. Worth the money to pay for the premade cups.
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Just baked these to take to a New Year's Eve party.... better make extra because my husband is eating them as fast as I can put them on the plate!!! Excellent exactly as your recipe is logged!! -
Yummo! Phyllo cups aren't available in Australia AFAIK so I just used phyllo sheets over a shallow scone tray sprayed with oil and pushed them in a bit and gently ran a knife over the top to seperate. They had a great balance between rich and savoury I think just about anyone would love. -
I made these for my daughters bridal shower. The crab mixture was delicious, however the phyllo cups don't hold up well in a chafing dish. It is great as a dip served with pita chips or crostini.
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
