Festive Fillo Crab Cups

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

  • prep time 15 min
  • total time 15 min
  • ingredients 14
  • servings 30

Ingredients

2
cans (6 oz each) lump crabmeat, drained, flaked
1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
3
tablespoons finely chopped celery
2
tablespoons finely chopped fresh chives
1
tablespoon finely chopped fresh dill weed
1
teaspoon lemon juice
1/2
teaspoon grated lemon peel
1/4
teaspoon salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon red pepper sauce
2
packages (2.1 oz each) frozen mini fillo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired
  • 1 In medium bowl, stir together all ingredients except fillo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
  • 2 Spoon about 1 rounded tablespoon crab mixture into each fillo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    45
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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