Bacon and Crab Cups Recipe

ingredients

15 mini phyllo cups
2 slices thick-cut bacon
1/4 cup minced shallot
1 package (3 ounce size) cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon fresh chives, snipped, plus more for garnish
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
4 ounces shelled cooked fresh crab meat
smoked Spanish paprika, for garnish

directions

Preheat oven to 375 degrees F. Place the phyllo cups on a baking sheet.

In a small skillet, cook the bacon over medium heat until crisp, turning once, about 5 to 7 minutes. Drain the bacon on paper towels.

Remove all but 1 tablespoon drippings and return the pan to medium heat. Cook the minced shallot in the drippings until tender, stirring often, about 5 to 7 minutes, then set aside.

In a small bowl, combine the cream cheese, mayonnaise, chives, Worcestershire sauce and cayenne until smooth and creamy. Crumble the bacon and gently stir into cream cheese mixture along with the shallots and crab meat. Taste and adjust seasonings, adding a little salt if necessary.

Using a small spoon, divide the mixture evenly among the phyllo cups (The mixture will be generously mounded). Place the filled cups into the oven and bake for 7 to 10 minutes, until the filling is hot and the shells are crisp.

Garnish with smoked paprika and snipped chives and serve warm.

nutrition data

Nutritional data has not been calculated yet.