Shrimp, Phyllo, and Avocado Bites

December 20, 2017
Created by Harmons
13-15 minutes
Serves 4
  • 6 sheets sheets phyllo dough
  • 1/2 cup (1 stick) butter, melted
  • 10 oz crab meat
  • 12 large shrimp, peeled, deveined, cooked, and coarsely chopped
  • 1 avocado, peeled, pitted, and chopped
  • 1/3 cup sweet Thai chili sauce
  • 1/4 red onion, minced, rinsed, drained, and patted dry
  • 1/2 fennel bulb, minced with fronds
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Salt and freshly ground pepper

Preheat oven to 400°. Lightly grease a 12-cup muffin pan.

Layer 3 sheets of phyllo, brushing each with butter. Repeat with remaining 3 sheets in a separate stack.

Cut each pastry stack into 8 even squares. Gently press squares into 8 muffin cups.

Gently press remaining 8 squares over phyllo in pan, rotating slightly to form a star shape. Bake for 8-10 minutes., until golden. Cool slightly.

In a large bowl, combine crab, shrimp, avocado, chili sauce, onion, fennel, cilantro and lime juice. Season with salt and pepper. Spoon mixture into phyllo cups. Serve immediately.