Thanksgiving is such a wonderful time of year for family to get together. At our house Thanksgiving is always a huge production. If we had an extra oven just to use that day, it would be much more efficient (and less stressful). And with all the preparation, it is near impossible to get the entire meal ready at the same time.
A few years ago we came up with a solution – and looking back, we should have come up with this idea much sooner. We decided … to have appetizers! Now, even if the entire meal doesn’t come out exactly at the same time and we eat a little later than planned, it’s okay. The kids aren’t bothering us because they are so hungry they just don’t think they are going to make it, and the adults are able to relax and not be so rushed on a day that is truly meant to be spent with family.
The key is appetizer recipes that are simple and don’t take a lot of time. This recipe is perfect for a holiday appetizer because they are delicious and oh, so simple!
Warm Crab Cups
- 1 packet Roasted Onion Warm Dip Mix
- 8 oz. softened cream cheese
- 6 oz. can lump crabmeat, drained
- 2 (2.1 oz.) pkgs. frozen filo cups (30 cups)
- 2 Tbsp. chopped parsley or chives
Preheat oven to 350°. Combine first 2 ingredients; blend well. Gently stir in crab; chill 2 hours. Spoon cream cheese mixture into filo cups; place on baking sheet. Bake 5-8 minutes or until heated through. Sprinkle with parsley or chives. Serve warm or at room temperature. Makes 30 cups.
Warm Crab Cups
Tips
- You can use Artichoke & Spinach Warm Dip Mix or Creamy Portobello Warm Dip Mix in place of the Roasted Onion Warm Dip Mix.
- Sprinkle the tops with crushed French-fried onions.
- Replace the crab with 1/2 cup finely minced chicken or ham.
- Double the recipe for a crowd.
Warm Crab Cups
- Yield: 30 Servings
- Cook: 5-8 mins
Thanksgiving is such a wonderful time of year for family to get together. At our house Thanksgiving is always a huge production. If we …
Ingredients
- 1 packet Roasted Onion Warm Dip Mix
- 8 oz. cream cheese softened
- 6 oz. can lump crabmeat drained
- 2 (2.1oz.) pkgs. frozen filo cups (30 cups)
- 2 Tbsp. parsley chopped (or chives)
Instructions
- Preheat oven to 350°. Combine first 2 ingredients; blend well. Gently stir in crab; chill 2 hours. Spoon cream cheese mixture into filo cups; place on baking sheet. Bake 5-8 minutes or until heated through. Sprinkle with parsley or chives. Serve warm or at room temperature. Makes 30 cups.
- Cooking Method: Bake
Those little puff pastry cups are a must for just about all out warm dips. You can add just about anything from crabs to mushroom. Olives to spinach & herb. I wonder if we could come up with a sweet use for the puff pastry. This Roasted Onion & Crab sounds amazing. Love Love Love Crab.
I fill the puff pastry cups with any one of the sweet cheese ball mixes. Just prepare the cheese ball then add whipped topping into it and spoon into little cups – Mini cheesecake bites. Top with the second packet topping for a pretty presentation.
There is a sweet use for the puff pastry! I’ve seen it done at a Tastefully Simple party several years ago, although I don’t know the exact recipe. The consultant mixed a raspberry cheese ball mix with cream cheese and whipped cream to a semi-fluffy consistency and filled the puffs with it, then topped with the sugar crystals. They were delicious!!
You can easily make any of the sweet cheeseball mixes and add it to them. The Keylime one and sprinkle the top with packet 2, the English Toffee on and sprinkle with the second packet as well. You can even mix the Sweet Pepper Jelly together with cream cheese and make drop it into the filo shells
This recipe sounds so yummy!! I think that I’m going to make this over the weekend!!
this is definately going on my Thanksgiving menu!
I love these ideas and can’t wait to try them this weekend. I have some fundraisers going on and can’t wait to share these ideas!!
These are soo good !!! I used chicken instead on crab because I had it on hand.