Festive Fillo Crab Cups

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 30

Ingredients

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
45
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
75mg
75%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.