Ease of Preparation: Medium
Time of Preparation: 1 hour
Yield: 8 servings
Fresh, luxurious lump crab meat is dressed up with silky mayo, crunchy veggies, a punch of real fresh ginger, and ooh lala caviar – all served in easy-to-manage, homemade, crispy phyllo cups! Designed to make ahead and assemble in seconds, it’s a handheld delight for your fancy night!
Ingredients:
Phyllo Cups:
- 8 8 x 8-inch (20 x 20 cm) sheets thick (#7 or higher) phyllo dough, thawed*
- 4 tablespoons (60 ml) butter
Crab Salad:
- 2 cups (470 ml) lump crab meat, drained, checked for shell bits
- 1 stalk celery, brunoised
- 3 tablespoons (45 ml) mayonnaise
- 1 garlic clove, minced
- 2 teaspoons (10 ml) minced ginger
- 2 tablespoons (30 ml) finely chopped chives
- 2 tablespoons (30 ml) finely minced red bell pepper
- 1 lime, juice and zest
- Salt and pepper
- Black lumpfish roe, to garnish
- Celery leaves, to garnish
Special equipment needed:
- 12 at ½ cup (120 ml) muffin tin
- 3 ½ inch (8.75 cm) cookie cutter
Method:
For the Phyllo Cups:
Preheat the oven to 350 F (175 C).
Melt the butter in a small saucepan until just liquid (not brown).
Lay out 4 sheets of phyllo*, separately, on a flat surface and brush lightly with butter.
Top each with 1 more sheet of phyllo and brush the top sheet with more butter.
Cut 8 rounds (2 per stack) from the stacked sheets with a 3 ½ inch (8.75 cm), then nestle them into greased muffin tins, pressing in to make neat cups.
Bake for 5-6 minutes, until golden brown. Set aside at room temperature.
For the Crab Salad:
In a bowl, combine the crab, celery, mayonnaise, garlic, ginger, chives, red pepper, and lime. Season with salt and pepper and mix again.
To Serve:
Spoon the crab salad into the Phyllo Cups.
Garnish with celery leaves and black lumpfish roe.
Serve immediately.
*NOTE: if using a thin phyllo, more layers may be needed to produce a sturdy cup.
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