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Crab Salad Phyllo Cups

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:
Crab Salad:
Special equipment needed:

 


 

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.