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Quick and easy crab and avocado phyllo bites! These bite sized appetizers filled with fresh lump crab meat are the perfect finger food treat to any party.
Crab and Avocado Phyllo Bites
When summer hits, I can’t get enough of seafood in my diet. Some of my favorite shellfish and fish appetizers are Baked Shrimp Taquitos, Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce, Smoked Salmon Pinwheels and my latest recipe, Steamed Mussels with Piri Piri.
These were actually a happy accident. I had leftover fresh lump crab meat that I didn’t want to waste after making crab cakes so I whipped up this easy appetizer. They turned out really good! For best results, don’t fill the phyllo shells until you’re ready to bake, and eat right away!
Crab and Avocado Phyllo Bites
Quick and easy crab and avocado phyllo bites! These bite sized appetizers are the perfect treat whether you're watching the game or just need some finger foods to munch on.
Yield: 15 servings
Serving Size: 1 stuffed shell
Ingredients
- 1/2 teaspoon canola oil
- 1/4 cup minced red bell pepper
- 1/4 cup minced onions
- 1 clove garlic, minced
- 6 1/2 oz lump crab meat
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 15 mini phyllo shells
- 1/2 medium, 2 oz haas avocado, diced small
Instructions
- Preheat the oven to 350 degrees F.
- Heat the oil in a saute pan over medium heat.
- Saute the onion, bell pepper, and garlic until soft.
- Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60 seconds.
- Add about 1 heaping tablespoon of the crab filling to each phyllo shell.
- Arrange the stuffed shells on a baking tray, and bake for 10 minutes.
- Top each stuffed shell with avocado, and serve immediately.
Last Step:
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Serving: 1 stuffed shell, Calories: 37 kcal, Carbohydrates: 3 g, Protein: 2 g, Fat: 2 g, Cholesterol: 12 mg, Sodium: 134 mg