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Crab Cups

November 2, 2016
By CAPT. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Ingredients:

24 mini Phyllo cups

1 Lb fresh lump crabmeat

2 C finely diced celery

2 Lg hard-cooked eggs finely chopped

1 small yellow onion finely chopped

1 C mayonnaise

1 Tbsp finely snipped fresh dill

1/2 tsp salt

1/4 tsp black pepper

How to:

1. Preheat oven at 300 degrees.

2. Using a fork, lightly combine crab meat, celery, hard-cooked eggs, onion, mayonnaise, dill, salt and pepper. Taste for seasoning and adjust if necessary.

3. Cover and refrigerate for 2-3 hours. Floff mixture with a fork just before using.

4. Scoop crab mixture by teaspoonfuls to fill Phyllo cups.

5. Place Phyllo cups in cupcake pan and bake for 20 minutes.

6. Garnish with paprika and fresh dill.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.

 
 

 

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