Tested till perfect Phyllo Crab Roll-Ups
Phyllo Crab Roll-Ups
Photography by Matthew Kimura

Phyllo Crab Roll-Ups

This delightful bite features a creamy crab filling enclosed in crunchy phyllo. Eat one in the kitchen before you put them out – you won't get a chance once your guests have discovered them.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2002

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 35 pieces


  • 1 pkg 1pkg(7 oz/200 g) frozen crabmeat, thawed
  • 1 pkg 1pkg(4 oz/125 g) cream cheese, softened
  • 1/4 cup 1/4cupdiced sweet red pepper
  • 3 tbsp 3tbspchopped fresh chives
  • 2 tbsp 2tbspchopped pitted oil-cured black olives
  • 2 tbsp 2tbspsour cream
  • 2 tsp 2tspgrated lemon rind
  • 7 7sheets phyllo pastry
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Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in cream cheese, red pepper, chives, olives, sour cream and lemon rind.

Keeping remainder covered with damp towel to prevent drying out, place 1 sheet of the phyllo on work surface. Cut lengthwise into five 2 1/2-inch (6 cm) wide strips.

Brush each strip with some of the butter; place heaping teaspoonful (5 mL) of filling about 1/2 inch (1 cm) from 1 short edge of each strip. Fold short edge over filling to meet long edge and form triangle; fold triangle up. Continue folding sideways and upward to end of strip; press flap to seal.

Working quickly, repeat with remaining phyllo and filling. Brush both sides of triangles with remaining butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking time.)

Bake on parchment paper–lined or greased rimmed baking sheet in 400°F (200°C) oven until golden, 12 to 15 minutes.

Nutritional Information Per piece: about

cal 52 pro 2g total fat 4g sat. fat 2g
carb 3g fibre 0 chol 13mg sodium 108mg

% RDI:

calcium 1 iron 3 vit A 4 vit C 3
folate 2
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