By Andi of Longmeadow Farm on April 03, 2007
Photo by cookiedog
Photo by cookiedog
"Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit."
Serving Size: 1 (68 g)
Servings Per Recipe: 15
"Yummo! Phyllo cups aren't available in Australia AFAIK so I just used phyllo sheets over a shallow scone tray sprayed with oil and pushed them in a bit and gently ran a knife over the top to seperate. They had a great balance between rich and savoury I think just about anyone would love."
"I made these for my daughters bridal shower. The crab mixture was delicious, however the phyllo cups don't hold up well in a chafing dish. It is great as a dip served with pita chips or crostini."
"Fabulous Andi, used crabmeat from the fish store - went there hoping to get some soft-shell crabs but I didn't call in advance so I bought 2 lbs of crabmeat. Started lppking for recipes and yours popped right out. I had to take these to a friends' house & they were all pleasantly surprised! I used both yellow & red bell peppers, and just a whisper of hot sauce. They turned out beautifully! Prepared them just before going over and baked them there. Thank you for a wonderful appetizer (I could eat that for dinner!) Diane :)"
"This recipe is delicious!! We are in Maryland but still decided to use canned Phillips' Special Crab Meat. It worked well. We also used extra Old Bay which made the crab mixture more spicy. I also recommend to just heat up the mixture and spread it on crackers. Delicious!!!!"
"This receipe is fabulous. Very easy to make. I do recommend using a good quality crab; its worth the extra amount spent.I increased the green onions minced two and chopped two for texture. I made for a holiday party thank you"
"These little beauties were a yummy addition to our seafood appy party Sat nite that we hosted to watch the *Eurovision Song Contest* & Icelandic election results. I had half lb cans of lump crabmeat & made a half recipe as written in tartlet shells, but like you also used a bit extra Old Bay. They got high praise from 1 of our guests who is my tartlet appy *heroine*, so I was pleased. There was 1 left as our guests departed, but Siggi made it disappear quickly. I think he was trying to be polite while they were still here! Thx for sharing this lovely & easy to fix recipe w/us. :-)"
"Super terrific. Wonderful, easy to make and totally yummy. I used imitation crab and the Athens shells. Thanks for posting. ChefRaylene"
"WOW!!!! These are so good! I used canned crab and it was still wonderful. I also made my own phyllo cups by layering 5 sheets of phyllo with melted butter spread between each sheet. I cut them in stips using a pizza cutter and then in squares. I put the squares into mini muffin tins, filled, and then baked them. The phyllo was flaky and a nice background to the flavorful filling. This is equally good spread on crackers and eaten without baking. Great recipe Andi!"