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  • Crab Cups with Dill & Mandarins

Crab Cups with Dill & Mandarins

Posted on Jul 25th, 2023
by Paul Hegeman
Categories:
  • Appetizer
  • Starter
Crab cups with mandarins and dill

This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to find although the trip to your local fish market for the fresh cooked crab meat is the key.

Do not use crab that has ever been frozen or canned. At a stretch, the pasteurized stuff in the refrigerated section of your local supermarket or deli can be used, but really the only choice for me is freshly cooked crab meat.

Enjoy this delicious crab cups recipe which can be made with either phyllo cups or any type of pastry cups.

Crab Cups with Dill & Mandarins

Paul Hegeman
4.91 from 50 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine International
Servings 30 pieces

Ingredients
 
 

  • 2 small tins canned mandarins
  • 30 shortcrust canapé pastry cups (or phyllo tart shells)
  • 200 grams crab meat
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh cream
  • 2 tablespoons fresh dill sprigs
  • 1 lime
  • sea salt flakes
  • pepper grinder

Instructions
 

  • Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
  • Place the crab meat into a medium mixing bowl.
  • Add the mayonnaise, cream, chopped dill and lime zest.
  • Fold until combined.
  • Spoon into canapé cups until half full.
  • Garnish with 1 small mandarin segment and 1 sprig of dill, (some of the segments may be too large and need to be cut down).

Notes

Crab Cups with Mandarins and Dill
Tried this recipe?Let us know how it was!

Related: Spanish Crab & Prawn Croquettes (Croquetas)
Related: Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion
Related: Avocado & Crab Napoleon
Related: Crunchy Crab Cakes with Lemon Butter Sauce

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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