WEEKDAYS 1e|12c|p

Crab Cake Phyllo Cups with Spicy Remoulade

Daphne Oz
Servings: 30
1 to 30 min

These tasty mini crab cakes pack a punch with every bite and are sure to be a hit at your holiday soiree!

  • Ingredients
  • step-by-step directions
Crab Cake Phyllo Cups with Spicy Remoulade
  • 30 mini phyllo shells
  • 1 pound lumb crab meat, picked through
  • 2 tablespoons mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 tablespoons chives, finely chopped
Spicy Remoulade
  • 1 cup mayonnaise
  • 3 tablespoons whole grain mustard
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons seafood seasoning
  • 2 tablespoons ketchup
  • 2 tablespoons chives
  • 2 tablespoons parsley
  • 1/2 lemon, juice
  • 2 tablespoons capers, drained and chopped
  • salt and freshly ground black pepper to taste
  • Preheat oven to 350°F. Spray 2 mini-cupcake tins with non-stick cooking spray. Fill the tin with mini-phyllo cups. Set aside.
  • In a large bowl, fold the lump crab meat, mayonnaise, seafood seasoning, and chives until just combined. Fill each phyllo cup with the crab mixture. Place in the oven to bake for 10-12 minutes. Remove from the oven to cool. Serve warm or at room temperature topped with a small dollop of spicy Remoulade sauce.
  • For the Spicy Remoulade Sauce:
  • Combine all the ingredients for the Remoulade sauce in a medium bowl. Season with salt and pepper to taste.

    - Make the remoulade sauce in advance and store in the fridge. Make extra and serve with hot dogs, po' boys, beignets, etc.
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