Crab Salad Phyllo Cups

Three savories from the Nutcracker Tea
From left to right, Mouse King Cheese Truffles, Nutcracker Palmiers, and Crab Salad Phyllo Cups. China pattern: Bernardaud Grenadiers

Lump crabmeat mixed with celery, chives, and pimientos make delicious Crab Salad in Phyllo Cups.

Crab Salad Phyllo Cups
Yield: 15
Write a review
  1. 3 tablespoons canola oil
  2. 3 tablespoons plus 1 teaspoon apple cider vinegar
  3. 3 tablespoons ice water
  4. ¼ teaspoon salt
  5. ¹⁄8 teaspoon ground black pepper
  6. 1 cup lump crabmeat
  7. 3 tablespoons chopped chives
  8. 3 tablespoons finely chopped celery
  9. 2 tablespoons chopped pimientos
  10. 15 mini phyllo cups*
  1. In a small jar with a screw-top lid, combine oil, vinegar, ice water, salt, and pepper. Shake until emulsified.
  2. In a medium bowl, combine crabmeat, chives, celery, and pimientos. Add vinaigrette, tossing until well blended. Cover, and refrigerate for at least 6 hours for flavors to meld.
  3. Just before serving, stir mixture, and divide among phyllo cups.
  1. *We used Athens Mini Fillo Shells.
TeaTime Magazine
 From TeaTime November/December 2015


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.