Hello once again everyone and welcome to another Yummy Recipe Wednesday. I hope everyone had a fun and safe 4th of July holiday. Today I bring you a delicious appetizer that’s easy to make and will be a highly requested item at your future get-togethers. If you have tartlet pans you can use biscuits or crescent rolls to make these but the phyllo cups are so flaky and so delicious that I highly recommend you use them. You can also use imitation crab meat instead of canned crab and it really tastes just as good. In fact, I’ve actually used imitation crab and made this into a dip instead of stuffing them in cup and they were just as a bit a hit. For a spicy version you can add chopped jalapeno and/or a little hot sauce to the mix to give it that extra kick. Give these simple crab cups a try at your next get-together and let me know below what you and your guests thought.
Crab Cup Appetizers
- 2 (15 count) pkgs Phyllo Cups
- 1 (8 oz) pkg Cream Cheese, softened
- 1 (6 oz) can Crab Meat, drained
- 2 Tbsp Mayonnaise
- 2 Tbsp Grated Parmesan Cheese
- 1/2 cup Shredded Cheddar Cheese
- 2 Tbsp Thinly Sliced Green Onion
- 1 tsp Worcestershire Sauce
- 1 pinch Paprika
1. Preheat the oven to 375 degrees F (190 degrees C); spray a large (18”x26”) cookie sheet with non-stick cooking spray.
2. In a large bowl combine the cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce.
3. Spoon the mixture into each phyllo cup and place them on the greased cookie sheet; garnish with paprika.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly brown; freeze any extras and reheat before serving.
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