"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crab Filled Phyllo Cups Recipe

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This recipe for Crab Filled Phyllo Cups, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristine Mosheim
Added: Monday, September 8, 2008


6 oz. Jumbo Lump Crabmeat
1 T. Minced Shallot
1 T. Chopped Dill
2 T. Mayonnaise
2 T. Sour Cream
2 tsp. Fresh Lemon Juice
Salt and Pepper to Taste
2 pkg. Phyllo Cups (found in frozen area of grocery store)

In a medium mixing bowl combine dill, mayonnaise, sour cream and fresh lemon juice.

Pick over crab meat to remove any bits of shell (being careful not to break up lumps). Fold crab mixture into the mayonnaise mixture.

Refrigerate mixture up to 6 hours. When ready to serve, fill phyllo cups with crab mixture. No need to thaw phyllo cups.

Makes approximately 30 phyllo cups.




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