Phyllo Crab Cups Recipe
Phyllo Crab Cups Recipe photo by Taste of Home

Phyllo Crab Cups Recipe

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4.5 6 15
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These cute appetizers taste scrumptious in their phyllo tart shells—horseradish and paprika add a nice kick.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 30 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 to 3 tablespoons horseradish sauce
  • 3/4 cup chopped imitation crabmeat
  • 1 tablespoon chopped green onion
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • Paprika

Nutritional Facts

1 each: 45 calories, 3g fat (2g saturated fat), 10mg cholesterol, 55mg sodium, 2g carbohydrate (trace sugars, trace fiber), 1g protein


  1. In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika.
  2. Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown. Yield: 2-1/2 dozen.
Originally published as Phyllo Crab Cups in Taste of Home April/May 2006, p56

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Reviewed Mar. 16, 2015

"So pretty and tasty, a great addition to any party tray!"

Reviewed Apr. 13, 2014

"These were really good. The only change I will make next time is to only use 2 tbsp of the horseradish sauce."

Reviewed Feb. 27, 2013

"Phyllo dough is somewhat hard to cut. Delicious results! I will make again."

Reviewed Dec. 20, 2012

"If you like crab rangoons, you'll love this recipe! Very easy to make and good for traveling."

Reviewed Oct. 10, 2012

"I thought it was ok. Next time, less horseradish (or none), add 3xs more green onion, some parm and chedder cheese, and a dash of worchestershire sauce. My boyfriend didn't like it at all but he doesn't like "creamy" stuff"

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