Lump Crab Cups

We are all jittery with excitement over the Academy Awards! Who will win? What’s the gossip? Who’s wearing who? The glamour! The glitz! We can barely stand it! And then, of course, there’s the food. You’ve guessed it, this is yet another excuse for us to whip up some fun appetizers to go with our bubbles!



These Lump Crab Cups take less than 15 minutes to assemble and can be made ahead. Just pop them in the oven before the ceremony starts, sit back, relax and cheer on your favorites.


Ingredients for 30 cups:


  • 30 mini fillo shells

  • 6 oz. (170g) lump crab meat

  • 6 oz. (170g) cream cheese, room temperature

  • 1 egg, lightly beaten

  • 1/4 cup (30g) sour cream

  • 1/3 cup (60g) finely grated Parmesan

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon lemon juice

  • 1 teaspoon lemon zest

  • Pinch cayenne pepper

  • 1 tablespoon chopped chives

  • salt & pepper to taste

For the sauce:

  • 1/2 cup (60g) sour cream

  • 1/2 teaspoon Old Bay seasoning

  • 1 tablespoon chopped chives plus more for decoration

  • 1 tsp. lemon juice

Preheat oven to 350F (180C). Combine crab meat, cream cheese, egg, Parmesan, Old Bay, sour cream, lemon zest and juice, cayenne and a chives in a large bowl. Season with salt and pepper and stir until evenly combined.


Place the fillo shells on a baking sheet lined with parchment paper. Fill each little shell with some of the crab mixture. Bake for 20 minutes. Meanwhile, make the sauce. Combine the sour cream, Old Bay, chives and lemon juice.


When the crab cakes are done, remove them from the oven and allow to cool for a few minutes. Top with a dollop of the sauce and a sprinkling of chives!

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