Tested till perfect Thai Crab Salad Phyllo Cups
Thai Crab Salad Phyllo Cups
Photography by Ryan Szulc

Thai Crab Salad Phyllo Cups

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

By The Canadian Living Test Kitchen

Source: Canadian Living's Holiday Best, 2004

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 phyllo cups



  • 3 tbsp 3tbspvegetable oil
  • 3 tbsp 3tbsplime or lemon juice
  • 2 tbsp 2tbspgranulated sugar
  • 2 tsp 2tspfish sauce or soy sauce
  • 1-1/2 tsp 1-1/2tsppeanut butter
  • 1 clove 1clovegarlic, minced
  • Dash Dashhot pepper sauce
  • 8 oz 8ozcrabmeat, (fresh or thawed)
  • 2/3 cup 2/3cupeach finely chopped English cucumber or sweet red pepper
  • 3 tbsp 3tbspfinely chopped green onion
  • 3 tbsp 3tbspfinely chopped fresh basil or mint


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 Information Per piece: about

cal 37 pro 2g total fat 2g sat. fat 1g
carb 3g fibre 0 chol 6mg sodium 79mg

% RDI:

iron 2 vit A 2 vit C 8 folate 3
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