Bacon and Crab Cups

Recipe By: Nicole Rees

15 mini phyllo cups; (I use Athens brand)
2 strips thick-cut bacon
1 small shallot; peeled and minced, about 1/4 cup
1 (3 oz) package cream cheese; softened
2 tablespoons mayonnaise
1 tablespoon fresh chives; snipped, plus more for garnish
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
4 ounces shelled cooked fresh crabmeat
Smoked Spanish paprika; (garnish, see note)

Preheat oven to 375 F. Place the phyllo cups on a baking sheet. In a small
skillet, cook the bacon over medium heat until crisp, turning once, about
5 to 7 minutes. Drain the bacon on paper towels. Remove all but 1 tablespoon
drippings and return the pan to medium heat. Cook the minced shallot in the
drippings until tender, stirring often, about 5 to 7 minutes; set aside.
In a small bowl, combine the cream cheese, mayonnaise, chives, Worcestershire
sauce and cayenne until smooth and creamy. Crumble the bacon and gently stir
into cream cheese mixture along with the shallots and crabmeat. Taste and adjust
seasonings, adding a little salt if necessary. Using a small spoon, divide the
mixture evenly among the phyllo cups. (The mixture will be generously mounded.)
Place the filled cups into the oven and bake for 7 to 10 minutes, until the
filling is hot and the shells are crisp. Garnish with smoked paprika and snipped
chives and serve warm.
Note: Smoked Spanish paprika, also called pimenton de la Vera, can be found at
specialty markets such as Pastaworks, New Seasons, Zupan's, In Good Taste,
Penzeys and online.


Yield:"15 appetizers"