How To make Crab Filo Appetizers

Philadelphia Filo Cup Canapes

These festive filo cups are the perfect combination of crispy and creamy. All made delicious with Philadelphia cream cheese.

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#PhiladelphiaCheese #Cheesecakes #Christmas

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Crab Rangoon ~ Why so expensive in restaurant? It’s really simple & easy to make & taste even better

Please check out thìs new video of crab Rangoon for the new modified recipe . Thank you ! ❤️

Crab Rangoon. New Modified Version of Crab Rangoon for better. Quick & easy way to fold your Rangoon


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Crab Rangoon
– A creamy imitation crab and cream cheese filling in a crispy wonton is a perfect party appetizer ! They are easy, fun to make and always the most hit!
Ingredients:
- Wonton wrapper : 1 pack
- Imitation crab : 8 oz
- Cream cheese : 8 oz
- Salt : 1/2 teaspoon
- Black pepper : 1 teaspoon
- Oil : enough for deep fry
Instructions :
- Cut imitation crab meat into thin slices and place into a bowl, add cream cheese, salt and pepper then mix well together.
- Place filling in the center of the wonton wrapper, fold up 2 opposite corners to meet in the center, press to seal. Fold up 2 corners from both sides to meet in the center, try to keep the edges lined up evenly. Make sure to seal all the edges carefully.
- Heat enough amount of oil in a pan to 350F . Fry the Rangoon several pieces at a time until golden and crispy.
These Rangoons are just great on their own but you can have them with any dipping sauces that you like. To me, I love them with sweet chili sauce. A mixture of siriacha and honey.

If you are interesting in our other new recipe of crispy steam fry dumplings with pork filling please click on the link below ( it’s a quick, easy and very tasty dumplings, you don’t need skill to make this kind of dumplings )

For the new modified version , please click on this link Crab Rangoon. New Modified Version of Crab Rangoon for better. Quick & easy way to fold your Rangoon





See you there! ????❤️????

Crab puffs and spicy crab spirals!

These crab puffs and spicy crab spirals are the ultimate appetizer! So easy and fast to make! Perfect for any occasion. Even great for dinner! So delicious

Crab Stuffed Phyllo Baskets #lockdown #crab #horsdoeuvres #appetizers #quarantine #snacks #seafood

A great #festive or anytime snack, Hors D’Oeuvres, appetizer or bites. Dainty and appetizing snacks for our cold winters. #seafoodlovers #crabrecipes #pastry #pastrylover
My Recipe ????????
Crab Stuffed Phyllo Baskets
Enough filling to fill 12 mini muffin Sized baskets
Ingredients
5 sheets phyllo pastry
3 green onions finely chopped
1 can crab meat drained -120 grams
3 Tablespoons crumbled feta cheese
1 tablespoon finely chopped Italian parsley or cilantro
1 extra large egg
1 green chilli finely chopped optional or 1/4 teaspoon dry chilli flakes or 1/3 teaspoon Kashmiri chilli powder or cayenne pepper powder
1 heaped tablespoon cream cheese
1/4 teaspoon Mexican Cajun Tex-Mex Seasoning (homemade-link below) Ir seasoning of choice
1/4 teaspoon salt Ir to taste
Method
5 phyllo sheets cut into 3 strips lengthwise then cut into 4 pieces to make squares that will fit into the mini muffin spaces. Brush each piece with melted butter, pile one on top of each other then mould into the muffin pan to form phyllo cups. Combine all ingredients of filling and spoon into phyllo cups. Makes 12 mini baskets. Bake in a preheated 350F convection oven for 12-15 minutes until golden brown and until filling is set. Check at the ten minute mark to make sure it’s not over-browned, depending on your oven variations. Cover with foil if it’s getting too dark and filling is not set, and cook further, checking at 5 minute intervals. Serve hot, immediately out of the oven.

Here’s a link to my homemade Mexican Cajun Tex-Mex seasoning :-




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Aunty V’s Kitchen

7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!

7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!

Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece

IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)

pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)

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Cheesy seafood Phyllo appetizer cups ???????????????? Leftover filling..#Phylloappetizercups #Louisianafood

Today I used the filling from the seafood stuffed potato that was left over. I started from the bottom adding a little lump crab meat and then a little cream cheese and then I filled it in with the cheesy seafood sauce and sprinkled over it with a little mozzarella cheese and sprinkles of parsley Flakes.