Shelly's Recipe

GARLIC CRAB CAKE CUPS

Category: Fish and Seafood

18 sheets phyllo dough
1/2 cup butter, melted
6 large clove garlic, tough bottoms cut off
2 tbsp lemon juice and water
1 (8 oz) pkg cream cheese, softened
4 oz feta cheese, crumbled
2 eggs, beaten
1 (6 oz) can crap meat, drained, flaked and cartilage removed
2 cups soft bread crumbs, divided
Paprika and cayenne pepper, to taste

Shell: Take 3 sheets phyllo at a time and brush with butter and roll up jelly-roll style. Make 6 rolls. Cut each roll into fourths. Press cut side down into muffin pan cups (one in each of a 24 cup pan), use fingers to work up slightly onto sides of each cap. Brush caps lightly with remaining melted butter.

Filling: Place garlic in a plastic bag and pound with side of a meat mallet. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup bread crumbs. Mix all together. Sprinkle with 1/8 tsp cayenne pepper into mixture. Mix and spoon evenly into muffin cups, about 1 tbsp per cup. Lightly dust top of each with paprika. Bake at 350 for 25 minutes or until golden brown.