Phyllo Crab Roll-Ups Phyllo Crab Roll-Ups

Phyllo Crab Roll-Ups 150 Image by: Phyllo Crab Roll-Ups 150 Author: Canadian Living

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.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: May 2002



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 facts Per piece: about

  • Sodium 108 mg
  • Protein 2 g
  • Calories 52.0
  • Total fat 4 g
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 3.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 3.0
Share X

Phyllo Crab Roll-Ups