“Loosen up” Phyllo Cup Crab Appetizers

By Jackie DeKnock  ,   

July 15, 2015

Here’s a simple, yet decadent appetizer for the two of you to whet your appetite for the main course!

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  • Yields: Serves 2, of course!


1 package (8 ounces) cream cheese, softened

3 tablespoons horseradish sauce (or less if it’s ‘hot’, always add less at first and taste)

1 cup chopped chunk crab meat (tinned works fine as well)

1 spring onion (white part), finely diced

1/4 red pepper, finely diced

Sea salt and freshly ground black pepper, to taste

2 packages miniature phyllo tart shells* (or make your own, see note)

½ teaspoon paprika


Preheat oven to 350 degrees F. Beat the cream cheese and horseradish in a bowl until smooth. Stir in the crab meat, onion, red pepper, salt & pepper.

Spoon 2 teaspoons of the mixture into each of the phyllo tart shells, sprinkle lightly with paprika.

Bake for 15 to 20 minutes 15 Minutesuntil shell is crisp and crab mixture is hot. Serve to your love one bite at a time!

* If you can’t find Phyllo tart shells, make your own (if you have the time of course). Melt 4 tablespoons butter and defrost package of Phyllo pastry (sheets). Brush one sheet of phyllo pastry with butter, top with next phyllo sheet and butter it, top with third phyllo sheet and so on (use 3-6 sheets, your call)! Cut Phyllo into 12 squares (I find that a pizza-cutter works really well) and arrange in small muffin tin, lightly pushing down in the centre but allowing edges to spill out the sides.

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