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Catch ‘em & Cook ‘em: Crab Cups

January 31, 2018
Pine Island Eagle

Ingredients:

24 mini phyllo cups

1 Lb fresh lump crabmeat

2 C finely diced celery

2 Lg hard-cooked eggs finely chopped

1 small yellow onion finely chopped

1 C mayonnaise

1 Tbsp finely snipped fresh dill

1/2 tsp salt

1/4 tsp black pepper

How to:

1. Preheat oven at 300 degrees.

2. Using a fork, lightly combine crab meat, celery, hard cooked eggs, onion, mayonnaise, dill, salt and pepper. Taste for seasoning and adjust if necessary.

3. Cover and refrigerate for 2-3 hours. Fluff mixture with a fork just before using.

4. Scoop crab mixture by teaspoonfuls to fill phyllo cups

5. Place phyllo cups in cupcake pan and bake for 20 minutes

6. Garnish with paprika and fresh dill

Capt. Dick May was a former long-time island fishing guide and cookbook author.

 
 

 

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