CREAMY CRAB AND BACON PHYLLO CUPS
Let these creamy, crab-filled beauties take your holiday spread from basic buffet to cocktail soirée!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
CRAB PHYLLO CUPS
I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HOW TO MAKE PESTO SALMON PHYLLO PARCELS
Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.
Provided by Diana Moutsopoulos
Categories Salmon Fillets
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
- Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
- Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg
CRUNCHY CRAB PARCELS
The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish
Provided by John Torode
Categories Canapes
Time 55m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
- Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out. Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
- Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
- Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.
Nutrition Facts : Calories 66 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.33 milligram of sodium
FESTIVE PHYLLO CRAB CUPS
Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g
PHYLLO CRAB CUPS
These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SPICED VEGETABLE PHYLLO PARCELS
This is a wonderful vegetarian appetizer from www.compliments.ca Moroccan Spice Blend recipes can be found on Recipezaar if you can't find it in your grocery. Sobey's in Canada sells it.
Provided by Dreamer in Ontario
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
- Sauté onions and spice blend until softened, about 3 minutes.
- Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
- Add arugula.
- Transfer to a bowl and cool slightly.
- Stir in Baba Gannouj.
- Lay 1 sheet of phyllo on work surface.
- Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
- Place 1/8th of filling mixture at one end of each strip.
- Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
- Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
- Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp.
- Serve with additional Baba Gannouj.
Nutrition Facts : Calories 103.2, Fat 7.4, SaturatedFat 1.1, Sodium 192.8, Carbohydrate 8.5, Fiber 1, Sugar 1.2, Protein 1.2
CRAB PHYLLO CUP TARTLETS
Make and share this Crab Phyllo Cup Tartlets recipe from Food.com.
Provided by Paula
Categories Crab
Time 32m
Yield 30 tarts
Number Of Ingredients 6
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.
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