Forget about fighting over the dips and chips, these crab phyllo cups are the perfect bite-sized appetizer. With a tasty mix of cheese and crab, they're so easy and so delicious.
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I'm not really one to make dips all that much, I think partly as I wasn't particularly brought up with them.
I do still like some, but I think I always find it a bit annoying having to stretch over to get another handful or having to hover at the appetizer table to get more than a bite. Putting a dollop on your plate never quite seems to work.
These hot crab and cheese-filled phyllo cups are the perfect solution. They're like hot crab dip in perfect bite-sized portions. So you can just pile a few on your plate and have them all to yourself.
They start with a base of phyllo shells or phyllo cups, which are ready-shaped and baked mini phyllo pastry moulds that are ideal for bite-sized snacking.
You can generally find them in the frozen aisle, and they work for both sweet bites, like my berry phyllo cups with lemon cheesecake cream, or savory bites like these.
How to make this easy appetizer
These little bites are really easy to make as you simply mix together the filling of cheese, a little sour cream, lemon juice, crab and cayenne or paprika. Load it into the phyllo cups and top with a little parmesan. Bake until they are gently golden and enjoy.
To me, I think these taste best warm but they do also work at room temperature as well.
If you are looking to prepare ahead, then I'd suggest making up the filling and then place in the fridge until you need it.
Top tip: don't fill until shortly before baking
It is worth holding off filling the phyllo cups until near when you will be serving as the pastry can soften if left with the filling in them. Filling the cups doesn't take long, so is easy to do quickly before the short bake.
These crab phyllo cups are a tasty mix of cheese, crab and with just enough lemon and cayenne/paprika to brighten them up. The mix of crisp pastry and soft filling is perfect, you'll be wondering why you tried to balance dip on that chip all that time.
Try these other warm seafood appetizers:
- New England stuffed clams
- Scallops with cranberry bacon jam
- Oysters Rockefeller
- Shrimp shumai
- Plus get more appetizer recipes in the archives.
Crab phyllo cups
Ingredients
- 2 tablespoon neufchatel cheese (you can use cream cheese but neufchatel is lower fat and tastes great)
- ½ tablespoon sour cream
- 1 teaspoon lemon juice
- ¼ cup crab meat (¼ cup is approx ½ small can/tin)
- 2 tablespoon grated mozzarella cheese
- 1 pinch cayenne pepper or paprika, for non-heat version
- 1 box phyllo cups (phyllo shells)
- 2 tablespoon finely grated parmesan approx
Instructions
- Preheat oven to 350F/175C and lay the phyllo shells on a baking sheet (or you can sit them in a small muffin tin which keeps them in place).
- Mix together the neufchatel cheese, sour cream, lemon juice, crab meat, mozzarella and cayenne pepper/paprika until blended. You can add a little black pepper as well, if you like.
- Spoon enough of the mixture in to the phyllo cups until almost to the top (see notes).
- Sprinkle the parmesan over the top and bake until the tops are just starting to brown, around 15-20 minutes. Best served warm.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This recipe was first published in January 2017 and has been updated, primarily with new photos.
Try some other pie-inspired seafood dishes:
- Smoked salmon, dill and horseradish tartlets from Karen's Kitchen Stories
- Scallop, goat cheese and leek egg pie from Faith, Hope Love and Luck Survive Despite a Whiskered Accomplice
- Cheesy Shrimp Spinach Filo Pie from Food Lust People Love
Remember to pin for later!
Judith
They are delicious! Thank you
Caroline's Cooking
So glad to hear you enjoyed!
Connie H.
Can these be made and then freeze some?
Caroline's Cooking
I haven't tried but I imagine they should freeze, just place in a single layer, or separate layers with parchment/wax paper, and ensure they are covered and in a sealed container.
Donna Porro
I haven’t frozen these particular ones yet but I freeze very similar ones (mini quiches, asparagus/Brie, etc.) all the tie, cooked and then just reheated. I always use the mini phyllo cups you can buy in any grocery store. Frozen, usually under “desserts “ or “novelties.” They contain eggs, cheese, dairy and all freeze just fine. Making these tomorrow for the last Lenten Friday and Good Friday as a first course for dinner. (We have aged out of fasting but not meatless Fridays! I don’t think you ever age out of that?).
Sandy
I was wondering if they travel well. I’m in charge of appetizers for Thanksgiving. But ii have to drive 30 to 40 min from my house and I really don’t want to ask them to heat them. But will if I have to.
Caroline's Cooking
I would generally suggest serving these warm, and so they wouldn't be by the time you got there if you are traveling. So, I think you have two options - make them up and serve them cold - the pastry may soften a bit, but probably not that much in the time. Alternatively, and what I'd recommend, is you make up the filling, grate the cheese ahead of time and bring both in containers, along with the phyllo cups, and finish them up when you are there. This way, you can keep the phyllo cups in their packaging to try to avoid them getting broken and also serve warm. They should be quick to put together and warm, so hopefully not too much of a problem. Hope you enjoy!
Jessica Formicola
These cute cups would make the perfect appetizer for any party!
Caroline's Cooking
Thanks, I agree they would!
EA The Spicy RD
These look amazing! I still haven't found gluten free phyllo dough (and I'm not a phyllo dough maker-LOL) so I would eat this by the spoonful~yum!!!
Caroline's Cooking
True, I can't think l of a GF version but hopefully one will appear! On the meantime it's worth scooping out the filling 🙂
Traci
Is it weird that I want these for breakfast? Because I totally do! Just pinned this beauty...can't wait to make it sometime!
Caroline's Cooking
Ha, no judgement at all 🙂 Thanks!
Stephanie
I love this idea..Handy little cups to have your dip in. Perfect for appetizers and so much fun!
Caroline's Cooking
Thank you, they are great for a party, and less messy than a regular dip.
Pam
You had me at the title of this recipe. I love crab and I love those little phyllo cups. Add cheese to that? Pure heaven
Caroline's Cooking
Thanks, I agree it's a delicious combination!
Caroline's Cooking
Thanks Sneha!
Sid
OMG, these are perfect. They may be making an appearance soon, I mean Super Bowl is coming up and who wants to balance chip and dip when you're trying to cheer on your favorite team. Or in my case, watching the commercials.
Caroline's Cooking
Thanks SId, we loved them so hope you'll enjoy them too!
P~
I love everything about these. Whoever it was that decided to market phyllo cups was a genius!
Caroline's Cooking
Thanks, and very true, they are so handy for lots of things!
Colleen
These are really something! I'm going to have to give them a try!
Caroline's Cooking
Thanks Colleen, I hope you enjoy them as much as we did.
Karen
I'm with you on dips! I want my own individual portion, and you never know about double dippers! =) These sound delicious and they certainly are so cute!
Caroline's Cooking
Thanks Karen, these are so tasty, the only challenge is you'll want to eat a few!
Wendy
Oh my Caroline....this is the perfect solution. I love hot crab dip and you are right about it being a pain in the neck to eat.
Caroline's Cooking
Thanks Wendy, these are definitely a lot easier to eat but just as tasty!
Stacy
I know what you mean about dips, and I was raised with them. Your little cups are the perfect solution, Caroline. Love the cheese crab filling!
Caroline's Cooking
Thanks Stacy, I'm glad it's not just me! The filling is so tasty.