Phyllo Cups With Crab Salad Recipes

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Steps:

• Melt butter with grain mustard and set aside. Lay phyllo out in sheets, brush first sheet with butter, place second sheet on top and repeat process. Cut into 12 even size squares and place on baking sheet and bake in a preheated oven at 400 degrees until golden brown and set aside. In a food processor puree garlic, shallots, basil, and tomato, add rice vinegar and puree until smooth. Emulsify by slowly adding in the olive oil. Taste for seasoning and set aside. Combine crab, papaya and dressing being careful not to overwork the crab. Using 2 phyllo squares to an order, layer crab and phyllo to form a tower. Garnish with chives, basil, or the edible green of your choice.;

Steps:

• Crisp phyllo cups as directed on package.
• In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
• Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
• Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

Steps:

• In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
• Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Steps:

• Preheat oven to 350*.
• Mix the cream cheese and horseradish sauce together.
• Fold in the crabmeat and onion.
• Using a small sized scoop (Pampered Chef), place filling into tart shells.
• Sprinkle with a small amount of paprika.
• Bake for 16-18 minutes, or until slightly brown on top.