I’m so excited to share my Crab Stuffed Phyllo Cups recipe with you! These aren’t just appetizers — they’re crispy, creamy little bites of gourmet flavor. Imagine flaky, buttery phyllo cups filled with a luscious, cheesy crab mixture that’s lightly seasoned with herbs, lemon, and just a touch of bacon for smoky depth. They’re elegant, easy, and absolutely perfect for parties or special gatherings.
Level: Easy
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 10–15 servings
Course: Appetizer
Cuisine: American
I still remember the first time I served these Crab Stuffed Phyllo Cups at a small get-together. They disappeared from the tray in minutes, and everyone asked for the recipe. There’s something magical about how the crunchy phyllo shells pair with creamy crab filling — it feels like something you’d get at a fancy restaurant, but it’s incredibly simple to make at home.
This recipe is approachable for beginners but impressive enough to wow your guests. We’ll start with pre-made phyllo shells for convenience, whip up a rich crab filling with cream cheese, Parmesan, fresh herbs, and lemon, then bake everything until golden and bubbly. The result? A stunning bite-sized appetizer you’ll want to make again and again.
How to Make Crab Stuffed Phyllo Cups
This dish combines classic seafood flavor with a creamy, cheesy filling and a crispy, flaky shell. Here’s how it all comes together:
- Buttery, crispy phyllo cups as the base
- Cream cheese and mayonnaise for a smooth, creamy filling
- Fresh lemon juice to brighten the rich flavors
- Lump blue swimming crab meat for a delicate, sweet seafood taste
- Herbs like chives and parsley for color and freshness
- A touch of bacon and Parmesan for smoky, savory depth
- A quick bake to bring it all together
They’re small, elegant, and irresistible — the perfect little bites for any party spread.
Ingredients
- 1 teaspoon olive or vegetable oil
- ½ shallot, minced
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ½ teaspoon granulated garlic
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons fresh-squeezed lemon juice
- 1 strip bacon, cooked and crumbled
- ¼ cup shredded Parmesan cheese
- 2 tablespoons thinly sliced chives (plus more for garnish)
- 1 tablespoon finely chopped parsley
- 2 tablespoons panko breadcrumbs
- 1 ½ cups premium lump blue swimming crab meat, well drained
- 2 packages phyllo shells
Directions
- Prepare the Shallots:
Heat olive oil in a small skillet over medium heat. Add minced shallot and sauté for about 2 minutes until soft and translucent. Remove from heat and let cool. - Make the Creamy Filling:
In a medium mixing bowl, beat cream cheese and mayonnaise together until smooth. Add granulated garlic, salt, black pepper, and lemon juice. Mix well to combine. - Add the Flavor Boosters:
Stir in crumbled bacon, shredded Parmesan, chives, parsley, the cooled sautéed shallots, and panko breadcrumbs until evenly mixed. - Fold in the Crab:
Gently fold in the lump crab meat so it stays in nice pieces. Taste and adjust salt or pepper if needed. - Assemble the Cups:
Preheat your oven to 375°F. Arrange phyllo shells on a baking sheet. Spoon the crab mixture into each shell, filling them generously. - Bake:
Bake for 12–15 minutes, or until the tops are lightly golden and the filling is hot. - Finish and Serve:
Transfer the baked cups to a serving platter. Sprinkle extra chives on top for a pop of color. Serve warm.
Process Details
- Shallots for Sweetness: Cooking the shallots first mellows their flavor and makes the filling richer.
- Creamy Base: The combination of cream cheese and mayonnaise creates a smooth, luscious base that holds the crab together.
- Gentle Folding: Folding the crab gently helps keep the lumps intact, giving you a better texture.
- Pre-Made Phyllo Cups: Using ready-made shells makes this recipe quick and foolproof — no fussing with dough.
Tips for Success
- Drain the Crab Well: Excess liquid can make the filling runny. Drain the crab on paper towels first.
- Fill Just Before Baking: Assemble the cups right before they go in the oven for the crispiest texture.
- Don’t Overbake: The shells brown quickly. Keep an eye on them during the last few minutes.
- Make the Filling Ahead: You can prepare the crab mixture up to 2 days ahead, store it covered in the fridge, and fill the shells just before baking.
Serving Ideas
- Party Tray Favorite: Arrange them on a platter with lemon wedges for a bright garnish.
- Seafood Night: Pair with shrimp cocktail, smoked salmon, or oysters for a full seafood appetizer spread.
- Mini Meal: Serve alongside a green salad or soup for a light lunch or dinner.
- Holiday Entertaining: These cups look beautiful on a holiday buffet table and impress guests every time.
Storage & Freezing
- Refrigerator: Store leftover baked cups in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5–7 minutes to crisp them back up.
- Freezing: The filling can be made ahead and frozen (without the phyllo shells) for up to 1 month. Thaw overnight in the fridge, then fill and bake fresh shells when ready.
Nutrition Info (Approximate per Serving)
- Calories: ~120
- Protein: 7g
- Carbohydrates: 6g
- Fat: 8g
- Fiber: 0.5g
- Sodium: 210mg
- Sugar: 0.5g
My Crab Stuffed Phyllo Cups recipe is a little bite of heaven — creamy, cheesy crab filling inside a crispy shell. They’re elegant enough for special occasions but easy enough for a casual gathering. Every bite combines rich crab flavor, fresh herbs, and a buttery crunch that will have everyone reaching for seconds.
I hope you enjoy making (and eating!) these as much as I do. Trust me, once you try them, they’ll quickly become one of your go-to appetizers.