Crab Cups with Dill & Mandarins

This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to find although the trip to your local fish market for the fresh cooked crab meat is the key.



Do not use crab that has ever been frozen or canned. At a stretch, the pasteurized stuff in the refrigerated section of your local supermarket or deli can be used, but really the only choice for me is freshly cooked crab meat.



Enjoy this delicious crab cups recipe which can be made with either phyllo cups or any type of pastry cups.





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Crab Cups with Dill & Mandarins
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Course Appetizer Cuisine International

Prep Time 15 minutes minutes Total Time 15 minutes minutes

Servings 30 pieces

Author Paul Hegeman


Ingredients 2 small tins canned mandarins 30 shortcrust canapé pastry cups (or phyllo tart shells) 200 grams crab meat 2 tablespoons mayonnaise 1 tablespoon fresh cream 2 tablespoons fresh dill sprigs 1 lime sea salt flakes pepper grinder Metric – US Customary
Instructions Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed. Place the crab meat into a medium mixing bowl. Add the mayonnaise, cream, chopped dill and lime zest. Fold until combined. Spoon into canapé cups until half full. Garnish with 1 small mandarin segment and 1 sprig of dill, (some of the segments may be too large and need to be cut down).

Notes



Related:  Spanish Crab & Prawn Croquettes (Croquetas) Related:  Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion Related:  Avocado & Crab Napoleon Related: Crunchy Crab Cakes with Lemon Butter Sauce
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