Festive Fillo Crab Cups

Festive Fillo Crab Cups

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

30

appetizers

2
cans (6 oz each) lump crabmeat, drained, flaked
1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
3
tablespoons finely chopped celery
2
tablespoons finely chopped fresh chives
1
tablespoon finely chopped fresh dill weed
1
teaspoon lemon juice
1/2
teaspoon grated lemon peel
1/4
teaspoon salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon red pepper sauce
2
packages (2.1 oz each) frozen mini fillo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired
  1. In medium bowl, stir together all ingredients except fillo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
  2. Spoon about 1 rounded tablespoon crab mixture into each fillo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.
Makes 30 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
For a flavor variation, make these little appetizers with chicken instead of the crabmeat.
The filling can be made and refrigerated up to 8 hours ahead, then place in fillo shells just before serving.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 45
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 75mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.