Golden, crisp phyllo pastry cups are filled with a creamy crab and avocado mixture, brightened with lime, cilantro, and a hint of chili for a refreshing yet decadent bite. Perfect for entertaining, these little cups bring together buttery pastry, tender crab meat, and smooth avocado for a bite-sized luxury snack.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsMakes 24 phyllo cups
24 mini phyllo cups (store-bought frozen or homemade)
6 oz fresh lump crab meat (drained and picked over for shells)
1 ripe avocado, diced
2 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1 tbsp lime juice (freshly squeezed)
1 tsp lime zest
1 tbsp fresh cilantro, finely chopped
½ small red chili (or jalapeño), finely minced (optional, for heat)
Salt and freshly ground black pepper, to taste
Garnish: Microgreens, extra cilantro, or lime wedges
Prepare the Phyllo Cups
1
If using store-bought frozen phyllo cups, preheat oven to 350°F (175°C) .
Arrange phyllo cups on a baking sheet and bake for 8–10 minutes , until golden and crisp.
Allow to cool slightly before filling.
(Skip this step if your cups are pre-baked and ready to use.)
Make the Crab & Avocado Filling
2
In a mixing bowl, gently combine crab meat, diced avocado, mayonnaise, sour cream (or yogurt), lime juice, lime zest, cilantro, and chili (if using).
Season with salt and black pepper to taste.
Stir carefully to avoid mashing the avocado too much—the mix should remain chunky and fresh.
Assemble the Bites
3
Spoon or pipe about 1 tablespoon of the crab-avocado mixture into each phyllo cup.
Garnish with microgreens, extra cilantro, or a tiny wedge of lime for presentation.
Serve
Tips & Variations
5
Make ahead: Prepare filling up to 2 hours in advance. Keep phyllo shells separate until serving to avoid sogginess.
Zesty twist: Add a little diced mango or pineapple for tropical sweetness.
Elegant touch: Drizzle with a touch of chili oil or top with salmon roe for a luxe upgrade.
Gluten-free option: Use GF phyllo cups or cucumber rounds as the base.
Suggested Pairings
6
Drink: Sauvignon Blanc, Chardonnay, or a citrusy gin cocktail.
Other bites: Pair with garlic butter scallop skewers, roasted grape & ricotta crostini, or smoked trout mousse on crispbread.
Occasions: Cocktail parties, bridal showers, summer gatherings, or holiday spreads.
Ingredients Makes 24 phyllo cups
24 mini phyllo cups (store-bought frozen or homemade)
6 oz fresh lump crab meat (drained and picked over for shells)
1 ripe avocado, diced
2 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1 tbsp lime juice (freshly squeezed)
1 tsp lime zest
1 tbsp fresh cilantro, finely chopped
½ small red chili (or jalapeño), finely minced (optional, for heat)
Salt and freshly ground black pepper, to taste
Garnish: Microgreens, extra cilantro, or lime wedges
Directions Prepare the Phyllo Cups
1
If using store-bought frozen phyllo cups, preheat oven to 350°F (175°C) .
Arrange phyllo cups on a baking sheet and bake for 8–10 minutes , until golden and crisp.
Allow to cool slightly before filling.
(Skip this step if your cups are pre-baked and ready to use.)
Make the Crab & Avocado Filling
2
In a mixing bowl, gently combine crab meat, diced avocado, mayonnaise, sour cream (or yogurt), lime juice, lime zest, cilantro, and chili (if using).
Season with salt and black pepper to taste.
Stir carefully to avoid mashing the avocado too much—the mix should remain chunky and fresh.
Assemble the Bites
3
Spoon or pipe about 1 tablespoon of the crab-avocado mixture into each phyllo cup.
Garnish with microgreens, extra cilantro, or a tiny wedge of lime for presentation.
Serve
Tips & Variations
5
Make ahead: Prepare filling up to 2 hours in advance. Keep phyllo shells separate until serving to avoid sogginess.
Zesty twist: Add a little diced mango or pineapple for tropical sweetness.
Elegant touch: Drizzle with a touch of chili oil or top with salmon roe for a luxe upgrade.
Gluten-free option: Use GF phyllo cups or cucumber rounds as the base.
Suggested Pairings
6
Drink: Sauvignon Blanc, Chardonnay, or a citrusy gin cocktail.
Other bites: Pair with garlic butter scallop skewers, roasted grape & ricotta crostini, or smoked trout mousse on crispbread.
Occasions: Cocktail parties, bridal showers, summer gatherings, or holiday spreads.
Crab & Avocado Phyllo Cups
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