Zesty Crab Cups Recipes

ZESTY CRAB CUPS

Steps:

• Heat oven to 350.
• Press wonton wrappers into mimi muffin tins that have been coated with cooking spray.
• Bake 10 minutes or until a golden color.
• Remove from pan and cool.
• In a bowl combine the next 4 ingredients.
• In a separate bowl whisk the oil 2 tbsp lime juice 1 tsp of the zest and pepper sauce.
• Add salt if desired.
• Stir oil mixture into crab mixture and divide into the wonton cups.

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.

PHYLLO CRAB CUPS

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.

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

CUCUMBER CUPS STUFFED WITH SPICY CRAB

Steps:

• Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
• Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
• In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
• Fill each of the cucumber cups with the crab dip.
• Refrigerate until ready to serve. Serve within 2 hours of making.

CUCUMBER CUPS STUFFED WITH SPICY CRAB

Steps:

• 3 long cucumbers 1/4 cup light sour cream 1/4 cup fat-free cream cheese, softened 3/4 cup crab meat, excess water removed 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. brown mustard 1 Tbsp green onion, minced Paprika, if desired Peel your cucumbers and cut into 2 inch slices. Using a melon baller or small spoon, scoop out 3/4ths of the inside, being careful not to scoop through the bottom. You want to leave the walls and a thick portion of the bottom intact. In a medium bowl, mix together sour cream and cream cheese until well combined. Add in remaining ingredients and stir until just combined. Fill each cucumber cup with the crab mixture and refrigerate until ready to serve. Feel free to sprinkle a bit of paprika on each cucumber cup for garnish. Enjoy!