Appetizers
Creamy Crab and Bacon Phyllo Cups
Description
Let these creamy, crab-filled beauties take your holiday spread from basic buffet to cocktail soirée!
Ingredients:
- 2 packages (1.9 oz each) phyllo cups (30 shells total)
- 2 slices bacon, coarsely chopped
- 1/2 cup finely chopped white mushrooms
- 1/2 cup finely chopped sweet onion
- 1/2 cup Progresso™ chicken broth (from 32-oz carton)
- 1 can (6 oz) lump crabmeat, drained and picked over
- 4 oz cream cheese (from 8-oz package), softened
- 2 cups chopped baby spinach
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped thyme leaves
Directions:
- Crisp phyllo cups as directed on package.
- In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
- Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
- Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.
