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