These Cab Stuffed Pastry Cups are one of those easy to make apps that I love to have available so I can spend more time on a couple of truly fancy ones. They are elegant, though, with delicious crab meat, cream cheese and sauce spilling out of filo dough pastries. So easy to pick up and pop right into your mouth.
Crab Stuffed Pastry Cups
1 box of mini filo dough pastry cups (in the frozen section of your grocery store)
4 oz cream cheese, softened
1 t fresh lime juice
1 can of premium crab meat (or fresh from your seafood department)
1/2 c good cocktail sauce
Preheat oven to 350. Drain crabmeat and place on paper towels. Pop the shells into the oven for 3-5 minutes, to heat through and provide a little crispiness. Beat cream cheese with the lime juice. Dollop 1/2 teaspoon of the cream cheese mixture into each cup. Top with 1/4 t cocktail sauce. Top with crabmeat. Serve at room temperature.
These do not last long! I usually make 1 box of cups for every 6 guests. That allows two per guest.
Sometimes I make one extra box for those who just love them! You can make these 4-6 hours ahead of time, but I typically make them toward the end, since they are so fast to finish. If you do not like lime juice, you can leave it out, but still whip the cream cheese.
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