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Wednesday, April 13, 2016

Thai Crab Salad Phyllo Cups

The fresh taste and cool colours of this salad filling lend glamour to an appetizer.

By The Canadian Living Test Kitchen
Source: Canadian Living's Holiday Best, 2004
Portion size 48 phyllo cups

48 pieces Flaky Phyllo Cups recipe
2 tbsp (30 mL) finely chopped peanuts

3 tbsp (45 mL) vegetable oil
3 tbsp (45 mL) lime or lemon juice
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) fish sauce or soy sauce
1-1/2 tsp (7 mL) peanut butter
1 clove garlic, minced
Dash hot pepper sauce
8 oz (227 g) crabmeat, (fresh or thawed)
2/3 cup (150 mL) each finely chopped English cucumber or sweet red pepper
3 tbsp (45 mL) finely chopped green onion
3 tbsp (45 mL) finely chopped fresh basil or mint


Filling: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter, garlic and hot pepper sauce until sugar is dissolved. Gently squeeze any excess liquid from crabmeat. Add to bowl along with cucumber, red pepper, onion and basil; toss to combine.

Spoon filling into phyllo cups. Sprinkle with peanuts. Makes 48 pieces.

Nutritional Information Per piece: about
cal 37 pro 2g total fat 2g sat. fat 1g 
carb 3g fibre 0 chol 6mg sodium 79mg 
% RDI:
iron 2 vit A 2 vit C 8 folate 3

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