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crab phyllo cups

crab phyllo cups by The Culinary ChaseThe freezer compartment of our fridge is puny!  While it has 2 levels, it’s like playing a game of Jenga.  Everything placed in the freezer has to be done with much precision and each time the freezer drawer is opened, there’s constant reshuffling.

  A while ago we purchased a package of frozen crab meat (imitation, that is) from a large box store – the price was too good to pass up.  A store employee was working at a food stall dishing out crab meat salad on small paper wrappers.  To our surprise, they were good and were shown where to find the crab.  The box contained 4 individually wrapped chunks of crab meat.  Only one package remains and to be honest, I was getting annoyed having to move it around to make room for other things in the freezer.  And I found, metaphorically speaking, beating myself up by saying why did I buy this in the first place?  We like the real deal not pulverized white fish flesh dressed up to look like crab.  I know, first world problems.  Rather than reshuffle the crab, I jumped into action and hauled the sucker out of the freezer vowing to do something with it…today!

Mini phyllo cups, another item sitting in the pantry waiting to be used before their end date, were staring at me.  An avocado in the fridge along with some coriander needed attention.  I could have made crab cakes but that meant too much work for my level of interest.  Crab dip did cross my mind but I wasn’t into using mayonnaise or cream cheese.   However, if I mashed up the avocado I could get by with a creamy-like texture and mix that in with the crab but I would need something to spice it up.  Then it hit me – make guacamole, mix in the crab, season, and fill the phyllo cups.  As Jamie Oliver would say, easy peasy and it was.

Serves 4

1 to 1/2 cups imitation crab meat, chopped
15 mini phyllo shells (already baked)
1 ripe avocado, mashed
1 clove of garlic, minced
2 tablespoons coriander/cilantro, chopped
1 teaspoon Worcestershire sauce
3 or 4 shakes of Tabasco sauce
splash of fresh lime juice
1/4 cup chopped tomato (pulp and seeds removed)

mini phyllo cupsTo make the guacamole, gently combine mashed avocado, garlic, coriander, Worcestershire sauce, Tabasco sauce, and tomato.  Add a splash of lime juice and fold in crab meat.  Spoon into phyllo shells.  Serve immediately or within 15 minutes – no one likes soggy pastry.

crab phyllo cupThe Culinary Chase’s Note:  I had to squeeze the crab meat as it was quite wet.  Use a paper towel to help remove any excess water.  Pull the meat apart first before chopping.  Select avocados that aren’t overly ripe otherwise the consistency will be mushy. Enjoy!

crab phyllo cups
 
Prep time
15 mins

Total time
15 mins

 

Author: The Culinary Chase
Recipe type: finger food
Serves: 4

Ingredients
  • 1 to ½ cups imitation crab meat, chopped
  • 15 mini phyllo shells (already baked)
  • 1 ripe avocado, mashed
  • 1 clove of garlic, minced
  • 2 tablespoons coriander/cilantro, chopped
  • 1 teaspoon Worcestershire sauce
  • 3 or 4 shakes of Tabasco sauce
  • splash of fresh lime juice
  • ¼ cup chopped tomato (pulp and seeds removed)
Instructions
  1. To make the guacamole, gently combine mashed avocado, garlic, coriander, Worcestershire sauce, Tabasco sauce, and tomato. Add a splash of lime juice and fold in crab meat. Spoon into phyllo shells. Serve immediately or within 15 minutes – no one likes soggy pastry.
Notes
The Culinary Chase’s Note: I had to squeeze the crab meat as it was quite wet. Use a paper towel to help remove any excess water. Pull the meat apart first before chopping. Select avocados that aren’t overly ripe otherwise the consistency will be mushy. Enjoy!

 

The post crab phyllo cups appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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