August 10, 2011
crab cups
Lump crab meat, fresh cucumbers, dill, and other herbs — topped off with a delectable mustard sauce — these appetizers had us LITERALLY licking our fingers after eating them!
Ingredients
For the cups:
- 1 package frozen phyllo dough cups
- 8 ounces flaked crabmeat
- ½ cup finely chopped red onion
- 1/3 cup mayonnaise
- ¼ cup chopped fresh chives
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- ½ English hothouse cucumber, cut into matchstick-sized strips
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
For the sauce:
- ¼ cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 1 jar mango chutney, for garnish
Directions
For the cups:
Bake phyllo cups according to instructions. Set aside.
Mix crabmeat, onion, mayonnaise, chives, and lime juice together in a large bowl. Season to taste with salt and pepper. In a separate bowl, combine cucumber, dill, and olive oil. Season to taste and let sit for 30 minutes.
For the sauce:
In a small bowl, combine the cream, mustard, and sour cream together and blend well. Set aside.
To assemble, fill each cup with about a tablespoon of the crab mixture and a pinch of the cucumber mixture. Garnish with a teaspoon of mango chutney and a drizzle of mustard sauce.
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