Seafood Phyllo Cups Appetizers
Easy recipe for Seafood Phyllo Cups Appetizers. Phyllo sheets stuffed with crab, shrimp, green onion and cream cheese. The perfect seafood mini phyllo cups appetizers for parties!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 mini cups
- 1 cup cooked shrimp, chopped
- 4 oz crab meat, chopped
- 1/3 cup green onion, finely chopped
- 4 oz cream cheese, room temp
- 1/3 cup mayonnaise
- 2 1/2 Tbsp Parmesan cheese
- 2 Tbsp fresh dill
- 1 cup shredded four cheese, or your fav cheese
- salt & pepper
- 4 Tbsp butter, melted
- 16 phyllo sheets
Coat mini muffin pan with baking spray (or butter). Set aside.
Chop the shrimp and crab into small pieces.
Finely chop green onion and dill.
Add all the ingredients (minus the phyllo sheets) and to a bowl, mix well. (Season lightly with salt and pepper).
Take two phyllo sheets and lay them out (one on top of the other). Cut into four strips.
Take each strip and cut into three. (There will be 12 squares .)
Each strip (consisting of the 3 squares just cut) with make one phyllo cup. Take the first square (two thin sheets) and lay them out. Place the second square on top, and the third on top of the second. You will need a total of 6 squares for one phyllo cup. (See photos)
Take the stack just created and place it into the mini muffin. Some of the phyllo sheets should extend onto the sides of the pan. Repeat with remaining phyllo sheets
Generously brush melted butter over phyllo sheet cups.
Add the seafood mixture into each phyllo cup. Repeat with remaining seafood mixture.
Bake in preheated oven to 355°F for 20-25 minutes, until phyllo sheets are golden in color and cheese is melted.
Calories: 649kcal | Carbohydrates: 99g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 1081mg | Potassium: 168mg | Fiber: 3g | Sugar: 0g | Vitamin A: 190IU | Vitamin C: 0.8mg | Calcium: 77mg | Iron: 6.3mg