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.
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.)
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.
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.
Arrange on a serving platter and serve immediately to maintain crispness.
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.
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.
24 servings