This Thanksgiving break I finally got my big break; a huge audience to cook for 15 people!! The appetizers were a huge hit and multiple requests were made for their recipe so here it is to all who demanded. I hope everyone else had a wonderful Thanksgiving.
1 8 oz block of cream cheese, softened
1 small bell pepper, chopped into small pieces
1/2 cup scallions, chopped
1 package flaked crab (I think it is 8 oz)
1 cup shredded cheddar cheese
1 tablespoon Frank’s Hot Pepper Sauce
1 teaspoon crushed red pepper
2 packages phyllo cups or 1 bag tortilla scoops
- Preheat oven to 350 degrees Fahrenheit.
- Shred crab meat in bowl with two forks into bite size pieces. Add cream cheese, bell pepper, onion, hot sauce, and crushed red pepper. Mix together well. Sometimes I find a pastry blender or mixer works really well at getting the mix going.
- Scoop into phyllo cups or tortilla chips. Place on baking tray. Sprinkle with cheddar cheese.
- Cook for 15-18 minutes in oven or until cheese is melted.
These crab cups are guarenteed to scuttle off the plate fast, even my non-crab loving sister loves them so don’t be afraid to try them if you too are a not a crab fan. This recipe is also really good vegetarian, toss in some more veggies or marinade some tofu and chop it up fine. Also, don’t have time to bake? It also tastes great cold on trisciuts. Enjoy!