1 rating

Crab and Cucumber Cups with Mustard Sauce Recipe


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!


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


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.