Crab Salad Phyllo Cups

Lump crabmeat mixed with celery, chives, and pimientos make delicious Crab Salad in Phyllo Cups.

Crab Salad Phyllo Cups

2016-09-10 01:46:25

Yield: 15

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Ingredients

1. 3 tablespoons canola oil
2. 3 tablespoons plus 1 teaspoon apple cider vinegar
3. 3 tablespoons ice water
4. ¼ teaspoon salt
5. ¹⁄8 teaspoon ground black pepper
6. 1 cup lump crabmeat
7. 3 tablespoons chopped chives
8. 3 tablespoons finely chopped celery
9. 2 tablespoons chopped pimientos
10. 15 mini phyllo cups*

Instructions

1. In a small jar with a screw-top lid, combine oil, vinegar, ice water, salt, and pepper. Shake until emulsified.
2. In a medium bowl, combine crabmeat, chives, celery, and pimientos. Add vinaigrette, tossing until well blended. Cover, and refrigerate for at least 6 hours for flavors to meld.
3. Just before serving, stir mixture, and divide among phyllo cups.

Notes

1. *We used Athens Mini Fillo Shells.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime November/December 2015