Crab Appetizer (Maryland)
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.
Reviews
-
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 :)
-
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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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.