Southwest Crab Phyllo Bites Recipes

SOUTHWEST CRAB PHYLLO BITES

Steps:

• Preheat frying oil to 350 degrees F (175 degrees C) in a heavy-bottomed pot or fryer.
• Combine shredded Jack cheese, green chiles, crabmeat, piquillo pepper, scallions, Shamrock Farms Zesty Jalapeno Sour Cream, salt, and pepper in a bowl. Mix until fully combined.
• Unroll phyllo dough and cut into 4 sections, then place under a kitchen towel when not being used.
• Take 3 to 4 sheets from one of the sections of phyllo and place on a clean work surface. Place 1 to 2 tablespoons of filling in the lower center of the phyllo then fold it up over once to cover the filling. Brush water around the edges. Fold in the right and left edges toward the center to create an envelope, then fold it up toward the top to complete the 'package' and seal with a dab of water on the outside edge. Repeat with remaining phyllo and filling.
• Drop phyllo packets gently into the oil, 1 or 2 at a time, and fry for 45 seconds. Flip and fry another 45 to 90 seconds until fully browned and crisped. Place on a paper towel on a baking sheet in the oven at 200 degrees F (95 degrees C) to keep warm while the rest are fried. Serve hot.

CRAB PHYLLO CUPS

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.

CRAB BITES

Steps:

• Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.
• In large bowl, mix all ingredients except phyllo shells with spoon about 2 minutes or until well blended.
• Place phyllo shells on cookie sheet. Fill each shell with about 1 tablespoon crab mixture. Bake 20 to 25 minutes or until shells are puffed and golden brown. Serve warm.

CREAMY CRAB AND BACON PHYLLO CUPS

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.

SOUTHWEST SPANAKOPITA BITES

Steps:

• In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14x3-in. strips. , Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. , Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. , Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 10-12 minutes. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.