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Crisp Crab Triangles

 Crisp Crab Triangles
I make these crisp seafood appetizers for many family gatherings. They can be made ahead and frozen, making them perfect for parties. —Patricia Schmeling
30 ServingsPrep: 25 min. Bake: 15 min.


  • 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons milk
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) lump crabmeat, drained, flaked and cartilage removed
  • 1 cup cooked small shrimp
  • 2 green onions, finely chopped
  • 1 tablespoon finely chopped almonds
  • 1/2 cup butter, melted


  • Remove one wrapped phyllo roll from package and thaw according to
  • package directions. Return remaining wrapped phyllo roll to freezer.
  • Meanwhile, in a bowl, combine the cream cheese, milk, horseradish,
  • salt and pepper. Add the crab, shrimp, onions and almonds; stir
  • gently to coat.
  • Lightly brush one sheet of phyllo with butter. Layer with two more
  • sheets of phyllo, brushing each sheet with butter. (Keep remaining
  • phyllo dough covered with plastic wrap to avoid drying out.) Cut the
  • layered sheets lengthwise into 2-in. strips. Cut each strip
  • widthwise in half.

2 of 2

Crisp Crab Triangles (continued)

Directions (continued)

  • Place a heaping teaspoonful of filling in lower corner of each strip.
  • Fold dough over filling, forming a triangle. Fold triangle up, then
  • fold triangle over, forming another triangle. Continue folding, like
  • a flag, until you come to the end of the strip. Brush end of dough
  • with butter and press onto triangle to seal. Repeat with remaining
  • ingredients.
  • Place triangles on ungreased baking sheets. Bake at 400° for
  • 14-16 minutes or until golden brown. Cool on a wire rack. Yield:
  • about 5 dozen.
Nutritional Facts: 1 serving (2 each) equals 111 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 171 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein.