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



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


  • Iron 9
  • Folate 17
  • Calcium 2
  • Vitamin A 7
  • Vitamin C 10
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Appetizers & Snacks

Phyllo Crab and Avocado Cups