Phyllo Crab and Avocado Cups Phyllo Crab and Avocado Cups

Phyllo Crab and Avocado Cups Image by: Jodi Pudge Author: Amanda Barnier and The Canadian Living Test Kitchen

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.

  • Prep time 10 minutes
  • Total time 10 minutes

Ingredients

  • 1 tub (227 g) crab claw meat , drained and coarsely chopped
  • 1 avocado , peeled, pitted and chopped
  • 1/2 cup cooked corn kernels , cooled
  • 1 green onion , thinly sliced
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon cayenne pepper
  • 2 batches Phyllo Cups (link to recipe in method)
  • 2 cups lightly packed watercress (about 1 bunch), coarsely chopped

Method

In large bowl, stir together crabmeat, avocado, corn and green onion.

Stir together mayonnaise, mustard, lemon juice, dill and cayenne pepper; gently stir into crabmeat mixture. Divide among Phyllo Cups; top with watercress.

Tip from The Test Kitchen: Watercress can be quite dirty, so wash it thoroughly in a bowl of water, swishing with your hands to release any grit, then pat dry with paper towels.

Makes 12 pieces.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 295 mg
  • Protein 6 g
  • Calories 158
  • Total fat 10 g
  • Potassium 154 mg
  • Cholesterol 25 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 17
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7
  • Vitamin C 10
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Phyllo Crab and Avocado Cups

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