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.
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.
CREAMY CRAB PHYLLO PARCELS
A fantastic Crab appetizer everyone will enjoy - easy to make, freeze, and take out when you need them!! Found in Saltscapes magazine!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Thaw phyllo sheets according to package directions.
- In a medium bowl, combine cream cheese, parmesan, mayonnaise, chives and Tabasco; mix until smooth. Fold in crab (if using frozen crab, squeeze out excess liquid first).
- Prepare and handle phyllo according to package directions. Double each sheet and cut into strips. Brush with melted butter; add 1 tablespoons of crab filling to a strip and sprinkle with 2-3 peppercorns before folding into triangles (the method is explained on the package). Brush again with melted butter. Place in a 9x13 - inch glass baking dish. Bake at 350 for 35-40 minutes. Cool on a wire rack; freeze.
- To serve: Place frozen pastries on a cookie sheet and bake for 15-18 minutes, or until hot.
Nutrition Facts : Calories 180.9, Fat 10.7, SaturatedFat 5.1, Cholesterol 29.5, Sodium 363.7, Carbohydrate 15, Fiber 0.5, Sugar 0.8, Protein 6
CREAMY LEEK PHYLLO PARCELS
Make and share this Creamy Leek Phyllo Parcels recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 45m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180ºC.
- Grease a large baking tray.
- Melt the butter in a saucepan and fry the leek until soft then beat in the cheese until thoroughly mixed. Season with pepper and nutmeg.
- Brush 1 sheet of phyllo pastry with olive oil and fold in half lengthways.
- Place 1/6th of the filling mixture at the bottom of the strip of pastry.
- Fold over in a triangle shape. Continue folding, keeping the triangle shape, until you reach the end of the strip of pastry.
- Make sure the filling is completely enclosed.
- Place on the baking tray and brush with oil. Repeat this for the remaining pastry.
- Cook for 20-25 minutes until crisp and slightly browned. Cool slightly before serving.
Nutrition Facts : Calories 311.3, Fat 21, SaturatedFat 12.3, Cholesterol 54.5, Sodium 336, Carbohydrate 25.4, Fiber 1.4, Sugar 1.5, Protein 5.8
SPINACH AND FETA PHYLLO PARCELS
Make and share this Spinach and Feta Phyllo Parcels recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 30m
Yield 8 parcels
Number Of Ingredients 10
Steps:
- Squeeze spinach dry.
- Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
- Season with salt and pepper.
- To make each 'parcel', place a sheet of phyllo on a flat surface.
- Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
- Spoon spinach mixture along one narrow end of the pastry.
- Fold edges in and roll up to encase filling.
- Place parcels on an oven tray brushed with butter.
- Brush parcels with remaining butter.
- Bake at 190°C for 12-15 minutes until golden.
CRAB APPETIZER (MARYLAND)
Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.
Provided by Andi Longmeadow Farm
Categories Crab
Time 35m
Yield 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ingredients *except crab meat* to make a thick mixture.
- Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
- Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
- Sprinkle lightly with paprika, for decoration.
- Bake at 350°F for 25-30 minutes or until bubbly.
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
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