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Thai Crab Salad Phyllo Cups

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ready in: under 30 minutes
serves/makes:   48

recipe id: 50248

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48 flaky phyllo cups


3 tablespoons vegetable oil
3 tablespoons lime or lemon juice
2 tablespoons granulated sugar
4 teaspoons fish or soy sauce
1 1/2 teaspoon peanut butter
1 clove garlic, minced
1 dash hot pepper sauce
8 ounces crabmeat (fresh or thawed frozen)
2/3 cup finely chopped english cucumber
2/3 cup finely chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh basil or mint
2 tablespoons finely chopped peanuts


NOTE: Spoon the filling into the phyllo cups right before serving.

FILLING: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter, garlic and hot pepper sauce until sugar is dissolved.

Gently squeeze any excess liquid from crab. Add crab to bowl along with cucumber, red pepper, onion and basil; toss to combine. Spoon into phyllo cups. Sprinkle with peanuts.

TIP: If desired, you can substitute salad shrimp for the crabmeat.

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40 calories, 2 grams fat, 5 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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