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Phyllo Crab Cups


  • 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


  • 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.

Nutrition Facts

1 each: 45 calories, 3g fat (2g saturated fat), 10mg cholesterol, 55mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.


Average Rating: 4.6
  • gunslinger
    Mar 16, 2015

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

  • katlaydee3
    Dec 31, 1969

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

  • Laneye
    Feb 27, 2013

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

  • postess
    Dec 20, 2012

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

  • steelynn
    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

  • 3samoyed
    Apr 18, 2012

    This is one of my go to recipes along with my hot shrimp cocktail appetizers. I get compliments and recipe requests each time I serve it.

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