Sriracha Crab Salad in Mini Phyllo Cups

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The phyllo cups can be made ahead and stored in an airtight container for 2 to 3 days. Thaw the phyllo overnight in the refrigerator and bring to room temperature for
2 hours before working with it.

Phyllo Cups
Makes 20 cups

4 sheets of 13-by-18-inch pre-made sheets of phyllo dough
1/4 cup unsalted butter, melted
Special equipment: Mini muffin tin and pastry brush

Carefully place 1 sheet of dough on a flat, dry work surface. Gently brush melted butter over the entire surface with a pastry brush. Lay the second sheet on top and repeat until you have a stack of 4 sheets. Using a pizza wheel, cut roughly 20 even squares. Press each square into a nonstick mini muffin cup and bake at 375 degrees for 10 minutes, or until golden brown. Remove and allow to cool on a rack.

Sriracha Crab Salad
Fills approximately 25 phyllo cups (or 20, with enough left over for a salad the next day)

juice from 1/2 lemon (about 2 tablespoons)
1 heaping teaspoon Dijon mustard
1/3 cup good quality mayonnaise
1 1/2 teaspoons Sriracha
1 heaping tablespoon minced shallot
1/4 cup chopped green onion, plus extra for garnish
1/2 each sweet red and orange pepper, seeds removed, cut into a small dice
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound lump Maryland crabmeat

Whisk together the lemon juice and Dijon, stir in the mayonnaise and Sriracha. Add the rest of the ingredients except the crab and stir. Gently fold in the crabmeat and stir until just combined.
Fill the phyllo cups with crab and garnish with chopped green onion.

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