Egg and Crab Stuffed Phyllo Cups
These stuffed phyllo cups are the perfect easy appetizer. Crisp phyllo cups loaded with a creamy crab and egg filling. This recipe requires little to no effort, and you will have a stunning appetizer for a crowd.
Ingredients
- 15 phyllo cups 1 pack
- 4 oz crab meat finely diced
- 3 boiled eggs finely diced
- ¼ cup mayo
- 1 garlic clove minced
- ¼ tsp dijon mustard
- 1 Tbsp fresh dill chopped
- Dash salt pepper
Instructions
- In a mixing bowl, combine all of the ingredients.
- Scoop the mixture into the thawed phyllo cups.
- Garnish with extra dill or fresh herbs.
- Serve and enjoy, friends.
Notes
- Storage. Keep leftovers in the fridge in an airtight container for up to 3 days.
- Freeze. We don’t recommend freezing these phyllo cups.
- Add veggies: Add extra vegetables for the best flavor! Chopped spinach, cooked mushrooms, and even jalapenos for a little spice.