Crab Remoulade Cups
These flavourful crab remoulade cups are made with flaky phyllo pastry. We suggest using crab claw meat for the remoulade, if available.
Crab Remoulade Cups
Crab Remoulade Cups
| Servings |
| 24people |
| Servings |
| 24people |
Ingredients
- Olive oil cooking spray
- 3 sheets phyllo pastry thawed
- Crab Remoulade
- 1 container (227 g) crabmeat refrigerated or frozen and thawed
- 1/3 cup mayonnaise
- 1 small clove garlic minced
- 1 tbsp tomato paste
- 1 tbsp grainy mustard
- 2 tsp red wine vinegar
- 1/2 tsp sweet paprika
- 1/4 tsp hot sauce or to taste
- Pinch salt
- Pinch pepper
- 1 green onion thinly sliced
- 1/4 cup sweet red or yellow pepper finely chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp capers drained and chopped
Servings: people
Units:
Ingredients
Servings: people Units: |
Instructions
- Mist 24 mini-muffin cups with cooking spray. Place 1 sheet of phyllo on work surface; mist sheet all over with cooking spray. Top with second sheet; mist with cooking spray. Top with third sheet; mist with cooking spray. Cut lengthwise into 4 strips and crosswise into 6 strips (for a total of 24 pieces). Press each piece into prepared mini-muffin cup. (If preparing in batches, keep remaining squares covered with a lightly damp cloth to keep from drying out.)
- Bake in a preheated 400°F (200°C) oven until crisp and golden, 4 or 5 minutes. Remove cups from pan and let cool on rack.
Crab Remoulade
- Place crabmeat in a strainer, pressing to remove excess liquid. In a large bowl, whisk mayonnaise, garlic, tomato paste, mustard, vinegar, paprika, hot sauce, salt and pepper. Add drained crabmeat, green onion, sweet pepper, parsley and capers; stir gently to combine. Spoon into baked phyllo cups.
Recipe Notes
Per cup: 42 calories, 2 g protein, 3 g fat (0 g saturated fat), 2 g carbohydrates, 0 g fibre, 10 mg cholesterol, 89 mg sodium
