Crab and Bacon Phyllo Cups
Crab and Bacon Phyllo Cups make a wonderful appetizer for lunch or a summer party. I made them recently and took them to a neighborhood gathering with friends. Each bite is rich with the flavors of creamy crab, salty bacon and earthy mushrooms. You’ll want to eat more than one of these tasty little savory bites!
The best appetizers are well balanced in flavor and easy to eat. These Crab and Bacon Phyllo Cups are both. They are small and easy to eat with no mess. They are also a delicious combination of salty bacon, sweet crab, and fresh spinach and mushrooms, all rolled into one or two tiny bites.
Crab and Bacon Phyllo Cups Recipe
What’s needed?
- PHYLLO CUPS– You will find these in the frozen food section. Use 2 packages, 1.9 ounce phyllo cups with 15 shells per package. Crisp them in the oven according to package directions before filling.
- BACON– Cook 3 slices of bacon until golden brown, then coarsely chopped and use as a garnish on each cup.
- MUSHROOMS AND ONIONS– These provide flavor and texture when combined with the crabmeat to make the filling.
- CRAB– Use a 6-ounce container of lump crabmeat that has been drained. Mix it with the vegetables and cream cheese for a savory filling for this appetizer.
- CREAM CHEESE– Four ounces of cream cheese is used in the filling and makes it creamy and luscious.
- BABY SPINACH– Spinach leaves are stirred into the filling before adding to to each cup. Remember to remove the stems for a better texture.
- GARNISH– Finish each phyllo cup with a dash of lemon juice, a sprinkle of grated Parmesan cheese, crumbled bacon and a fresh parsley leaf.
How to make Crab and Bacon Phyllo Cups?
Step-by-Step Instructions:
- Begin by crisping the phyllo cups in the oven according to package instructions.
- In a skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet and put it on a paper towel-lined plate. Add the mushrooms and onion to the pan. Cook for 3 or 4 minutes until soft. Add the chicken broth and cook for another 4-6 minutes. Add the crabmeat and the cream cheese. Stir until the cream cheese melts. Stir in the spinach until wilted and all is combined.
- Stir in the Parmesan cheese and the lemon juice and remove the skillet from the heat. Scoop rounded teaspoons of crab filling into the crisp phyllo cups. Top each cup with bacon crumbs and chopped parsley.
Creamy and crunchy and oh, so delicious! I hope you enjoy these tasty appetizers at your next gathering!
For more of the best appetizers, check out these favorite starters:
- Bacon and Onion Stuffed Mushrooms
- Margherita Pizza Cups
- Avocado Shrimp Salsa
- Air Fryer Buffalo Cauliflower
- Tzatziki Dip
- Pumpkin Cheese Ball
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Crab and Bacon Phyllo Cups
Ingredients
- 30 1.9 ounce phyllo cups, 1.9 ounce phyllo cups (15 shells per package)
- 3 slices bacon, cooked and coarsely chopped
- 1/2 cup white mushrooms, diced
- 1/4 cup sweet onion, diced
- 1/2 cup chicken broth
- 6 ounces lump crabmeat, drained
- 4 ounces cream cheese
- 2 cups baby spinach, chopped
- 1/2 cup Parmesan cheese, shredded
- 1 teaspoon lemon juice
- 1 tablespoon parsley, chopped
Instructions
- Begin by crisping the phyllo cups in the oven according to package instructions.
- In a skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet and put it on a paper towel-lined plate. Add the mushrooms and onion to the pan. Cook for 3 or 4 minutes until soft.
- Add the chicken broth and cook for another 4-6 minutes. Add the crabmeat and the cream cheese, stir until the cream cheese melts. Stir in the spinach until wilted and all is combined.
- Stir in the Parmesan cheese and the lemon juice and remove the skillet from the heat. Scoop rounded teaspoons of crab filling into the crisp phyllo cups. Top each cup with bacon crumbs and chopped parsley. Serve immediately. Recipe makes 30 phyllo cups.
Equipment
- 1 baking sheet
- 1 skillet