These are perfect for a large party. You just place them on beautiful trays and serve them to your guests without you worrying that they wouldn’t love them. Believe me, they would. In fact, I suggest that you make batches for this or else those who will arrive late won’t have the chance to taste these beauties.
Our friend over at Mr. Food has this to say about this recipe:
“Cheesy Crab Cups are the open-faced version of crab rangoon. These creamy little Cups are great for sophisticated seafood lovers and snack aficionados alike. Make ’em for your next party.”
Amazing appetizers and finger food! I couldn’t remember how many times my friend replaced the serving trays she put these into. They’re the party favorites! The others tasted good, but these ones truly got the attention of the guests. No wonder I almost wasn’t able to taste one for myself. It’s a good thing I managed to snatch one before my friend served the last tray.
Ingredients
4 ounces Philadelphia cream cheese, softened
1/4 cup Sargento shredded Cheddar cheese
2 tablespoons Kraft mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old Bay seafood seasoning
1/2 teaspoon McCormick garlic powder
1 scallion (green onion), thinly sliced
1/4 pound Trans Ocean imitation crabmeat, flaked
1 (2.1-ounce) box Athens mini phyllo shells (15 per box)
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, beat cream cheese, Cheddar cheese, mayonnaise, lemon juice, seafood seasoning, and garlic powder just until combined.
Gently beat in scallion and crabmeat just until evenly mixed. Spoon 1 tablespoon crab mixture into each phyllo shell and place on baking sheets.
Bake 15 minutes, or until heated through and shells are golden.
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Quick Tip: You can use real crabmeat if you’re not a fan of imitation crabmeat.
Thanks again to Mr.Food for this amazing recipe.