Saturday, May 30, 2009

Crab Salad in Phyllo Cups

For my cousin's bridal shower, I decided to make a simple crab salad. To dress it up a bit, I served it in these miniature phyllo cups. I used a mixture of real crab meat and imitation crab meat, just because real crab meat is so expensive where I am from. This was easy to put together, and was a big hit at the party.

Crab Salad in Phyllo Dough Tartlettes
makes about 65-70 appetizers

  • 8 oz crab meat (I used back fin meat)
  • 16 oz imitation crab meat, chopped
  • 1 1/4 cup mayonnaise
  • 1 stalk of celery, minced
  • 2 green onions, minced
  • juice of 1 lemon
  • 1/4 cup milk
  • 2 teaspoons (or more if you like) Old Bay Seasoning
  • 3 tablespoons flat leaf parsley, finely chopped
  • salt and pepper
  • Approximately 70 miniature phyllo dough cups

  • In one bowl, combine the crab meat and the imitation crab meat.
  • In a separate bowl, combine the mayonnaise, celery, green onions, lemon juice, milk, Old Bay, and parsley. Season with salt and pepper.
  • Pour the sauce over the crab meat, and gently mix. Try and fold the sauce into the crab meat as to not break up the pieces of crab meat. Overmixing can result in a "pasty" salad.
  • Spoon the salad into the phyllo cups and serve immediately. I probably fit about 2 teaspoons into each cup.

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