Reviewed: May 14, 2012

These were a big hit. I used puff pastry in cupcake tins. Switched 4oz of light cream cheese plus approx.3/4 c of mayo for the mayo. added a sprinkle of red pepper flakes and switched and used approx. 4 tsp of chipotle hot sauce.

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Reviewer:

bec6815

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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Murdock, Nebraska, USA

Reviewed: Apr. 22, 2012

These were great! Didn't change anything in the recipe, however, I served them in little phyllo shells and sprinkled Old Bay on top instead of paprika. They were a huge hit on our Easter buffet.

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Reviewer:

JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

Reviewed: Nov. 14, 2011

Love these!! Easy and delicious. They go fast at parties. I can fill 60 frozen fillo cups with this receipe. Tweek the hot pepper more or less to your taste. I find that 10 drops doesn't make it very spicey at all, so I add a bit more.

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Reviewer:

qickcooker

Reviewed: Jan. 23, 2011

Was sllightly disappointed..I usually love shrimp and crab...maybe it was the the mayo? Not too sure...I will have to experiment with it :(

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Reviewer:

Tracy

Reviewed: Dec. 2, 2010

I liked this recipe, but I tweaked it a bit. I used cream cheese instead of mayonnaise as 1 reviewer suggested. I also used Gruyerre cheese (hope I spelled that right) instead of swiss cheese. I used fresh shrimp and canned crabmeat. The crabmeat kind of gave it a fishy taste that i didn't like. So next time I may use all fresh shrimp or if i do add crabmeat it will have to be fresh. But this was a very good appetizer.

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Reviewer:

cpickens

Reviewed: Nov. 15, 2010

Ridiculously easy. I thought when I read the reviews.....Ya right, like I'm going to whip these up before the party. Well, I did just that. I got the frozen little pastry cups (3 pkgs), filled them while still in their plastic holder, put them all on a cookie sheet for transport, got to the party, placed them on the cookie sheet and BAM! What a hit I was!! I think using fresh shrimp and Miracle whip really made this great. A KEEPER!!

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Reviewer:

LaurieB1963

Cooking Level: Intermediate

Living In: Sutton, Massachusetts, USA

Reviewed: Apr. 1, 2010

I made this last night with one major change. Instead of using mayonnaise I used 8 oz light cream cheese. I melted the cream cheese in a sauce pan, added 1 can of crabmeat, used 6 large fresh shrimp cooked in white wine then chopped. Added the fresh parmesean cheese, shredded Gruyere cheese, 2 to 3 Tbsp of cocktail sauce, old bay seasoning along with the worcestshire sauce and hot pepper sauce. Served some in the mine phyllo tarts and some of pumpernickle cocktail bread. Both were delicious!

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Reviewer:

Noni

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

Reviewed: Mar. 28, 2010

After reading other reviews, I changed the recipe slightly. Instead of Mayonaise, I used Miracle Whip to add a little depth; also, I added a Tablespoon of Hot Sauce and a Tablespoon of Horseradish to give the recipe more heat. It turned out perfect! Thanks for a great basic recipe!

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Reviewer:

kbs321

Cooking Level: Expert

Living In: Bethel Park, Pennsylvania, USA

Reviewed: Feb. 26, 2010

The first time I tried these WONDERFUL appetizers I almost ate them all at a friends get together. Everyone including myself raved at how delicious they were. On Valentines Day I went ahead and made them for my husband. He kept asking me for the recipe but I wouldn't tell. He wants me to make them again!!!!

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