Phyllo Cups With Crab Salad Recipe

Name: Phyllo Cups With Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sheets phyllo pastry; 1/4 cup butter, melted; 7 ounces frozen crabmeat, thawed; 2 tablespoons vegetable oil; 2 tablespoons cider vinegar; 1 tablespoon grainy mustard; 1 garlic clove, minced; salt and pepper; 1/4 teaspoon hot pepper sauce; 1/2 mango, peeled and diced; 1 green onion, finely chopped; 1/3 cup coriander, chopped; 1 avocado, peeled and diced

Servings: persons

6 sheets phyllo pastry
1/4 cup butter, melted
7 ounces frozen crabmeat, thawed
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon grainy mustard
1 garlic clove, minced
salt and pepper
1/4 teaspoon hot pepper sauce
1/2 mango, peeled and diced
1 green onion, finely chopped
1/3 cup coriander, chopped
1 avocado, peeled and diced

1
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
2
Brush sheet lightly with some of the butter.
3
Top with second sheet; brush with butter.
4
Repeat with third sheet.
5
Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
6
Press each into lightly greased 1 3/4-inch mini-muffin or tart cup.
7
Bake in centre of 400u00b0F oven until golden, 4 to 5 minutes.
8
Remove from pan; let cool on rack.
9
Repeat with remaining phyllo and butter.
10
Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
11
In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
12
Add crabmeat, mango, green onion and coriander; toss to mix.
13
Add avocado; toss to combine.
14
Spoon into phyllo cups.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 sheets phyllo pastry, 1/4 cup butter, melted, 7 ounces frozen crabmeat, thawed, 2 tablespoons vegetable oil, and more.

Yes, Phyllo Cups With Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Phyllo Cups With Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions