Ingredients
- 2 green onions with tops, thinly sliced
- 1 serrano pepper
- 1 lime, zested
- 8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
- 1 tbsp (15 mL) Thai Red Curry Rub
- 1 tsp (5 mL) reduced-sodium soy sauce
- 1 can (6 oz/175 g) crabmeat (with leg meat), drained and patted dry
- 2 pkg (1.9 oz/54 g each) frozen prepared mini phyllo shells (30 shells total)
- fresh cilantro and Sweet & Sour Sauce (optional), for garnish and drizzle/dipping.
Preparation
Step 1
Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Grater(Set aside lime for another use.) Combine cream cheese, onions, serrano, zest, curry rub and soy sauce in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Gently fold in crabmeat.
Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 8–10 minutes or until filling is hot. Remove pan from oven to a Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired
Yield: 15 servings
Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g
Cook’s Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.