Crab and Bacon Phyllo Cups

I made these recently and took them to a neighborhood gathering with friends. Crab and Bacon Phyllo Cups make a wonderful appetizer for lunch or a summer party. Each bite is rich with the flavors of creamy crab, salty bacon and earthy mushrooms. You’ll want to eat more than one of these tasty little savory bites!

The best appetizers are well balanced in flavor and easy to eat. These Crab and Bacon Phyllo Cups are both. They are small and easy to eat with no mess. They are also a delicious combination of salty bacon, sweet crab, and fresh spinach and mushrooms, all rolled into one or two tiny bites.

Crab and Bacon Phyllo Cups

What’s needed?

• 2 packages (1.9 ounce) phyllo cups (15 shells per package)
• 3 slices bacon, coarsely chopped
• 1/2 cup diced white mushrooms
• 1/4 cup diced sweet onion
• 1/2 cup chicken broth
• 1 -6 ounce can lump crabmeat, drained
• 4 ounces cream cheese
• 2 cups chopped baby spinach
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley

How to make Crab and Bacon Phyllo Cups?

• Begin by crisping the phyllo cups in the oven according to package instructions.
• In a skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet and put it on a paper towel-lined plate. Add the mushrooms and onion to the pan. Cook for 3 or 4 minutes until soft. Add the chicken broth and cook for another 4-6 minutes. Add the crabmeat and the cream cheese. Stir until the cream cheese melts. Stir in the spinach until wilted and all is combined.

• Stir in the Parmesan cheese and the lemon juice and remove the skillet from the heat. Scoop rounded teaspoons of crab filling into the crisp phyllo cups. Top each cup with bacon crumbs and chopped parsley.

Creamy and crunchy and oh, so delicious! I hope you enjoy these tasty appetizers at your next gathering!

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Crab and Bacon Phyllo Cups

Crab, bacon, cream cheese and spinach come together to make Crab and Bacon Phyllo Cups, a tasty little appetizer for any summer gathering.

Servings: 30 cups

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Ingredients 

• 30 1.9 ounce phyllo cups, 1.9 ounce phyllo cups (15 shells per package)
• 3 slices bacon, cooked and coarsely chopped
• 1/2 cup white mushrooms, diced
• 1/4 cup sweet onion, diced
• 1/2 cup chicken broth
• 6 ounces lump crabmeat, drained
• 4 ounces cream cheese
• 2 cups baby spinach, chopped
• 1/2 cup Parmesan cheese, shredded
• 1 teaspoon lemon juice
• 1 tablespoon parsley, chopped

Instructions 

• Begin by crisping the phyllo cups in the oven according to package instructions.
• In a skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet and put it on a paper towel-lined plate. Add the mushrooms and onion to the pan. Cook for 3 or 4 minutes until soft.
• Add the chicken broth and cook for another 4-6 minutes. Add the crabmeat and the cream cheese, stir until the cream cheese melts. Stir in the spinach until wilted and all is combined.
  
• Stir in the Parmesan cheese and the lemon juice and remove the skillet from the heat. Scoop rounded teaspoons of crab filling into the crisp phyllo cups. Top each cup with bacon crumbs and chopped parsley. Serve immediately. Recipe makes 30 phyllo cups.
  

Equipment

• 1 baking sheet
• 1 skillet

Nutrition

Calories: 39kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 9mgSodium: 119mgPotassium: 42mgFiber: 0.1gSugar: 0.3gVitamin A: 265IUVitamin C: 1mgCalcium: 29mgIron: 0.1mg