Phyllo Cups with Crabmeat Filling


Recipe courtesy of Simply Appetizers

Serves 6

  • 1 sheet phyllo pastry (15 x 20 inches, 1½ ounces )
  • Melted butter


For the filling

  • 12 ounces crabmeat
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2-3 scallions
  • 1 small red chili pepper
  • 1/2 clove garlic


For the sauce

  • 5 tablespoons mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons light soy sauce
  • 1 dash lime juice
  • Salt (preferably kosher or sea)
  • Freshly ground black pepper
  • 1 tablespoon chopped herbs (dill, chives, parsley)



  • 1 mini-muffin tin with 12 cups
  • 1 tablespoon chopped chives
  • Dill sprigs

Phyllo Cups with Crabmeat Filling

Click image to enlarge


Carefully spread out phyllo sheet on a work surface and brush on a thin coating of melted butter. Cut pastry into 2 1/2-inch squares. Brush muffin tin with melted butter Place 3 phyllo squares in each muyffin cup and press pastry down so you can fill it. Make sure they overlap a bit and the corners stand up straight. Bake pastry in an oven preheated to 350F fo 6 - 8 minutes until golden brown. Remove from oven, cool, and carefully remove from muffin tin.

For the filling, pick over crabmeat well and make sure to check for small pieces of shell. Rinse bell peppers, remove stems, seeds, and ribs, and dice finely. Rinse scallions, clean, and cut into thin rings. Rinse chili pepper, cut in half, remove stem, seeds, and ribs, and chop finely. Peel garlic and chop finely. Combine all prepared Ingredients with crabmeat.

For the sauce, thoroughly mix all ingredients and pour over the crabmeat mixture. Fill pre-baked phyllo cups, sprinkle with chives and garnish with dill. Serve immediately.


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