Crab Salad Phyllo Shells

Crab Salad Phyllo Shells

A fresh and colorful holiday appetizer.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Combine 4 ounces lump crabmeat, 1/4 cup finely diced red bell pepper, 2 to 3 tablespoons sweet chili sauce, 1 finely chopped scallion and 2 tablespoons chopped cilantro. Season with hot sauce and salt. Divide among prebaked shells; top with sliced cucumber.

 

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.

Categories

Book Your Event

Complete the quick form below to learn more and save your date!
MM slash DD slash YYYY
As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

As Heard On...
0:00 / 0:00
Chef Larry G
As Heard On...
0:00 / 0:00
Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
0:00 / 0:00
Mike Shannon