• Cooking Time: 18-21
  • Servings:
  • Preparation Time:


Sweet crab and summertime corn combine to make a delicious simple meal that pairs well with a crisp green salad.


  • phyllo dough
  • 2 tablespoons melted butter
  • 3 cups fresh corn kernels
  • 1 small green bell pepper, seeded and diced
  • 1 small orange bell pepper, seeded and diced
  • 1 small red chili pepper, minced
  • 1/2 cup minced shallot
  • 3 green onions, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to taste
  • 6 ounces crabmeat, picked over for shells


  • Preheat the oven to 400 F.
  • Thaw phyllo dough at room temperature for 2 hours.
  • On a cutting board place one sheet of phyllo dough and brush with melted butter.
  • Stack a second sheet atop the first, again brushing with butter.
  • Continue in this manner until 8 sheets have been stacked and buttered.
  • Using a sharp knife, cut the dough into 6 squares and transfer each into a ramekin or coffeecup buttered side down.
  • Repeat with another 8 sheets so that you have a total of 12 phyllo cups.
  • Bake 8-10 minutes or until golden brown.
  • Remove from the oven and cool to room temperature.
  • For the maque choux, preheat a cast iron skillet over medium-high heat.
  • Add corn and shallots to the pan and saute until the corn begins to soften, 5-7 minutes.
  • Season with salt and pepper, add remaining vegetables and herbs and cook until heated through, another 3 or 4 minutes.
  • Toss in crab and serve atop phyllo nests.

Categories: Main Dish  Shellfish 
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