Some appetizers to make in phyllo cups are Paula Deen's Mini Phyllo Cups Filled with Shrimp Salad, Daphne Oz's Crab Cake Phyllo Cups with Spicy Remoulade and CookingLight magazine's Creamed Spinach Phyllo Cups. Each of these recipes is quick to prepare and ideal for social gatherings.
To make Mini Phyllo Cups Filled with Shrimp Salad, combine cooked, diced shrimp with celery and green onion in a bowl, then stir with a sauce of lemon juice, mayonnaise, salt and pepper before spooning into phyllo cups. For this recipe, phyllo cups are made from scratch using sheets of phyllo dough. Brush these with melted butter and garlic and sprinkle with Parmesan and chopped parsley, then cut into smaller pieces and shape into cups in a muffin pan. Bake for 10 minutes until crisp and allow to cool.
To make Crab Cake Phyllo Cups with Spicy Remoulade Sauce, combine lump crab meat with mayonnaise, seafood seasoning and chives, then bake in phyllo cups for up to 12 minutes. Serve warm with the Remoulade sauce, made with mayonnaise, whole grain mustard, hot sauce, seafood seasoning, ketchup, chives, parsley, lemon juice, chopped capers, salt and pepper.
The Creamed Spinach Phyllo Cups are made by crisping the phyllo shells in the oven, then filling with chopped spinach cooked in oil and garlic then combined with cream and melted cream cheese. Top the filled phyllo cups with Parmigiano-Reggiano.