Thai Crab Salad Phyllo Cups
A Canadian Living Recipe
The salad filling's taste and colour lend an exotic glamour to your appetizer platter. Spoon the filling into the phyllo cups right before serving.
48 Flaky Phyllo Cups 48
Filling:
3 tbsp Vegetable oil 50 mL
3 tbsp Lime or lemon juice 50 mL
2 tbsp Granulated sugar 25 mL
4 tsp Fish or soy sauce 20 mL
1-1/2 tsp Peanut butter 7 mL
1 Clove garlic, minced 1
Dash Hot pepper sauce Dash
8 oz Crabmeat (fresh thawed) 250 g
2/3 cup Each finely chopped English cucumber and sweet red pepper 150 mL
3 tbsp Each finely chopped green onion and fresh basil or mint 50 mL
2 tbsp Finely chopped peanuts 25 mL
FILLING: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter,
garlic and hot pepper sauce until sugar is dissolved.
Gently squeeze any excess liquid from crab. Add crab to bowl along with cucumber, red pepper, onion and basil; toss to combine. Spoon into phyllo cups. Sprinkle with peanuts.
Makes 48 pieces.
Per piece: about 38 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 6 mg
chol, 107 mg sodium. % RDI: 1% iron, 2% vit A, 5% vit C, 2% folate.
Tip: If desired, you can substitute salad shrimp for the crabmeat.
Flaky Phyllo Cups
These cups are easy to make and freeze well, so consider making extra to use with other fillings, such as the one in Smoked Salmon Éclairs.
6 Sheets phyllo pastry 6
1/4 cup Butter, melted 50 mL
Lightly grease 24 mini muffin or tart tins; set aside.
Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
Press each square into prepared cup. Bake in centre of 400°F (200°C) oven for about 5 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo. (Cups can be frozen in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)
Makes 48 cups.
Per cup: about 17 cal, trace pro, 1 g total fat (1 g sat. fat), 2 g carb, 0 g fibre, 3 mg chol, 28 mg sodium. % RDI: 1% vit A.
Beggar’s Purses
Instead of triangles or rolls, you can bake up phyllo appetizers into attractive little pouches. Use 9 sheets of phyllo and 1/3 cup (75 mL) butter, melted. Stack 3 sheets, brushing butter on first and second sheet; cut into 12 squares. Place heaping teaspoonful (5 mL) filling in centre of each; bring up corners, pinching above filling to secure, or tie with strip of chive or green onion.
A Canadian Living Recipe
The salad filling's taste and colour lend an exotic glamour to your appetizer platter. Spoon the filling into the phyllo cups right before serving.
48 Flaky Phyllo Cups 48
Filling:
3 tbsp Vegetable oil 50 mL
3 tbsp Lime or lemon juice 50 mL
2 tbsp Granulated sugar 25 mL
4 tsp Fish or soy sauce 20 mL
1-1/2 tsp Peanut butter 7 mL
1 Clove garlic, minced 1
Dash Hot pepper sauce Dash
8 oz Crabmeat (fresh thawed) 250 g
2/3 cup Each finely chopped English cucumber and sweet red pepper 150 mL
3 tbsp Each finely chopped green onion and fresh basil or mint 50 mL
2 tbsp Finely chopped peanuts 25 mL
FILLING: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter,
garlic and hot pepper sauce until sugar is dissolved.
Gently squeeze any excess liquid from crab. Add crab to bowl along with cucumber, red pepper, onion and basil; toss to combine. Spoon into phyllo cups. Sprinkle with peanuts.
Makes 48 pieces.
Per piece: about 38 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 6 mg
chol, 107 mg sodium. % RDI: 1% iron, 2% vit A, 5% vit C, 2% folate.
Tip: If desired, you can substitute salad shrimp for the crabmeat.
Flaky Phyllo Cups
These cups are easy to make and freeze well, so consider making extra to use with other fillings, such as the one in Smoked Salmon Éclairs.
6 Sheets phyllo pastry 6
1/4 cup Butter, melted 50 mL
Lightly grease 24 mini muffin or tart tins; set aside.
Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
Press each square into prepared cup. Bake in centre of 400°F (200°C) oven for about 5 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo. (Cups can be frozen in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)
Makes 48 cups.
Per cup: about 17 cal, trace pro, 1 g total fat (1 g sat. fat), 2 g carb, 0 g fibre, 3 mg chol, 28 mg sodium. % RDI: 1% vit A.
Beggar’s Purses
Instead of triangles or rolls, you can bake up phyllo appetizers into attractive little pouches. Use 9 sheets of phyllo and 1/3 cup (75 mL) butter, melted. Stack 3 sheets, brushing butter on first and second sheet; cut into 12 squares. Place heaping teaspoonful (5 mL) filling in centre of each; bring up corners, pinching above filling to secure, or tie with strip of chive or green onion.