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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 15 servings |
||
| Calories 333 | ||
| Calories from Fat 106 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 685mg | 28% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.3g | ||
| Protein 12.6g | 25% | |
Menus using this recipe:
Real Maryland Crab Appetizers from Longmeadow Farm
Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.
SERVES 15 -30
Ingredients
- 1 lb crabmeat
- 8 ounces cream cheese (softened to room temperature)
- 1/2 cup sour cream
- 2 green onions, minced
- 1/4 cup bell pepper, chopped finely (yellow or red if available)
- 1 tablespoon Old Bay Seasoning (I use more)
- 1 teaspoon celery seed
- 1 teaspoon celery, minced
- 2 drops Tabasco sauce (optional)
- 2 (21 ounce) miniature phyllo cup (prefer Athens-15 shells each box)
- 1 dash paprika
Directions
1
Mix together ingredients *except crab meat* to make a thick mixture.2
Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.3
Over fill each mini fillo shell with the crab meat, (about 1 tablespoon per shell).4
Sprinkle lightly with paprika, for decoration.5
Bake at 350 degrees for 25-30 minutes or until bubbly.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: DiScharf
On Dec 22, 2007
Fabulous Andi, used crabmeat from the fish store - went there hoping to get some soft-shell crabs but I didn't call in advance so I bought 2 lbs of crabmeat. Started lppking for recipes and yours popped right out. I had to take these to a friends' house & they were all pleasantly surprised! I used both yellow & red bell peppers, and just a whisper of hot sauce. They turned out beautifully! Prepared them just before going over and baked them there. Thank you for a wonderful appetizer (I could eat that for dinner!) Diane 
From: Chef #692789
On Dec 18, 2007
This recipe is delicious!! We are in Maryland but still decided to use canned Phillips' Special Crab Meat. It worked well. We also used extra Old Bay which made the crab mixture more spicy. I also recommend to just heat up the mixture and spread it on crackers. Delicious!!!!
From: cookiedog
On Apr 11, 2007
WOW!!!! These are so good! I used canned crab and it was still wonderful. I also made my own phyllo cups by layering 5 sheets of phyllo with melted butter spread between each sheet. I cut them in stips using a pizza cutter and then in squares. I put the squares into mini muffin tins, filled, and then baked them. The phyllo was flaky and a nice background to the flavorful filling. This is equally good spread on crackers and eaten without baking. Great recipe Andi!
From: cook5
On Dec 10, 2007
This receipe is fabulous. Very easy to make. I do recommend using a good quality crab; its worth the extra amount spent.I increased the green onions minced two and chopped two for texture. I made for a holiday party thank you
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