Thai Crab Salad Phyllo Cups

Thai Crab Salad Phyllo Cups IMAGE Image by: Thai Crab Salad Phyllo Cups IMAGE Author: Canadian Living

The fresh taste and cool colours of this salad filling lend glamour to an appetizer.

  • Portion size 48 servings
  • Credits : Canadian Living's Holiday Best, 2004

Ingredients

  • 48 pieces Flaky Phyllo Cups recipe
  • 2 tablespoons finely chopped peanuts
Filling:
  • 3 tablespoons vegetable oil
  • 3 tablespoons lime or lemon juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoon peanut butter
  • 1 clove garlic minced
  • dash hot pepper sauce
  • 8 oz crabmeat (fresh or thawed)
  • 2/3 cups each finely chopped English cucumbers
  • 2/3 cups each finely chopped sweet red peppers
  • 3 tablespoons finely chopped green onions
  • 3 tablespoons finely chopped fresh basil
  • 3 tablespoons finely chopped mint

Method

Filling: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter, garlic and hot pepper sauce until sugar is dissolved. Gently squeeze any excess liquid from crabmeat. Add to bowl along with cucumber, red pepper, onion and basil; toss to combine.

Spoon filling into phyllo cups. Sprinkle with peanuts. Makes 48 pieces.

Nutritional facts Per piece: about

  • Sodium 79 mg
  • Protein 2 g
  • Calories 37.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Crab Salad Phyllo Cups

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