Description
Delicious and easy-to-make Crab Bites featuring a creamy blend of imitation crab, cream cheese, and flavorful seasonings baked in crispy phyllo cups. Perfect for appetizer parties or casual gatherings.
Ingredients
Scale
Filling Ingredients
- 8 ounces Imitation Crab meat (or fresh crab meat), finely chopped
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 3 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1/2 teaspoon Old Bay seasoning
- 6 ounces Cream cheese, softened
- 2 ounces Grated gruyere cheese
- 2 tablespoons Finely chopped red bell pepper
Assembly
- 45 Phyllo Cups
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crab bites.
- Mix the Filling: In a mixing bowl, combine onion powder, garlic powder, finely chopped red bell pepper, mayonnaise, lemon juice, Old Bay seasoning, softened cream cheese, and grated gruyere cheese. Mix thoroughly until the ingredients are well blended and smooth.
- Add Crab Meat: Gently fold in the finely chopped imitation crab meat (or fresh crab) into the mixture, ensuring even distribution without breaking up the crab too much.
- Fill Phyllo Cups: Using a teaspoon, fill each of the 45 phyllo cups with one rounded teaspoon of the crab filling. Arrange them evenly on a baking sheet for baking.
- Bake: Place the baking sheet in the preheated oven and bake the crab bites for 15 minutes, or until the filling is hot and the phyllo cups are golden and crisp.
- Serve Hot: Remove the crab bites from the oven and serve immediately while warm for the best flavor and texture.
Notes
- You can substitute fresh crab meat for imitation crab meat if available for a more authentic flavor.
- Make sure cream cheese is softened to avoid lumps in the filling mixture.
- For added spice, sprinkle a pinch of cayenne pepper into the filling.
- Phyllo cups can be found in most grocery stores in the frozen or refrigerated appetizer section.
- Serve with a squeeze of fresh lemon or your favorite dipping sauce for extra zest.
- These crab bites are best served fresh but can be made a few hours ahead and warmed before serving.
