Reviewed: Nov. 19, 2009

Everyone at the party loved these and the group requested we bring these to the thanksgiving potluck. Highly requested. They were fabulous

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clsmith911

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Reviewed: Sep. 7, 2009

I did not care for this recipe.

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Carbishop

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Reviewed: Aug. 31, 2009

Absolutely Superb! I made these tasty appetizers for a dinner party and everyone wanted the recipe. They were a hit and following the recipe couldn't have been easier. Thank You for an awesome recipe!

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Heather

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Reviewed: Jul. 12, 2009

Good. We think next time we will spice them up a bit

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momdepue

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Reviewed: May 26, 2009

This was very good but there was something off about them. I had to eat a few before I figured out what it was...the canned shrimp. I'll never use canned shrimp again!!

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KelAnn

Cooking Level: Beginning

Home Town: Pottsville, Pennsylvania, USA

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Reviewed: Apr. 30, 2009

Thank you Mary Beth..I am always looking for new appetizers, my family and friends love when I make several, and this one is a keeper. I've made it three times since Christmas and everyone LOVES it. I do use a handful of fresh cooked shrimp cut into small pieces instead of the canned, since this reciepe deserves the best ingredients! The last time I made it I didn't have the shells to bake them in so I poured it into a small corningware baking dish and baked it at 375 for about 15 minutes, until it was browned and bubbly and served with chips. Yum, Yum,Yum! Thanks for sharing!

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Donna

Cooking Level: Expert

Home Town: Matawan, New Jersey, USA

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Reviewed: Apr. 25, 2009

These were the tastiest little crabby gems. Made them for hubby to take to boys' night, but I could not stop popping them. I did buy 3 packages of the phyllo dough and had enough filling with the recipe to use all of it. Will most definitely make again!

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BirdGirl

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Reviewed: Apr. 5, 2009

This was a hit! I did follow other's suggestions and added Old Bay and crushed pepper chips. I made these along with the Spinach Phyllo cups from this site and they made a pretty presentation together. I made both fillings in the morning (could probably make a day ahead as well)and filled the cups just before guests arrived. Hot and ready when they arrived!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Mar. 22, 2009

These tasty treats were really good. I followed other's suggestion using some Old Bay Seasoning and crushed red pepper. Be sure to use fresh crabmeat and shrimp, not canned. It makes a nice presentation to any buffet.

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Cora

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Reviewed: Mar. 17, 2009

I used primarily crab meat and add to the recipe about 20 drops hot jalapeño sauce and Old Bay Seasoning. I only used about 1/4 cup of mini shrimp, chopped very fine. Also used green onions rather that regular onions. Also, I used won ton squares (bake at 325 for 7 minutes) instead of phyllo tart shells which I stuffed last minute so they wouldn't get soggy. Was a great hit and had a great kick to it.

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Trickycoma

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Reviewed: Mar. 2, 2009

I loved this with some alterations. I left out the shrimp and added more crab. Everyone loved it. This is just as good served as a hot dip

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lee fitzmaurice

Cooking Level: Intermediate

Home Town: Oradell, New Jersey, USA

Living In: Brookfield, Connecticut, USA

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Reviewed: Jan. 1, 2009

I made this for New Years Eve. They looked very pretty on the platter( I garnished them with cut up chives). But I thought they needed something. I followed the recipe, the only thing I replaced was green onion instead of regular onions. I will make these again, but I have to play around with the flavors.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Jun. 29, 2008

I love this recipe! It is the best, the easiest and the most impressive looking appie I've ever made. I had a non-onion eater in my group so I substitued finely chopped celery for the onions and this worked fine. (I'm sure the onion version would be even better.)I used about 10 drops of Louisian Hot Sauce and still barely felt a kick so next time I may add cayenne or garnish with cayenne. I had extra filling so put it in a small dish with a knife and crackers and it disappeared!

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idaming

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Reviewed: May 27, 2008

These were scrumptious! I made them the first time for an appetizer cook-off -- and won first place!! The only thing I did differently was to add onion salt in place of onion. The second time I made this, I used both swiss and sharp cheddar cheese.

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Katrina

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Reviewed: Aug. 16, 2007

These were okay. I made them for a party and I bought a bunch of the phyllo cups to fill with different mixtures. These seemed to be the least popular. I think if I made them again I would leave out the shrimp. I think they would have been better with just the crab.

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MANDI810

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Reviewed: Feb. 20, 2007

Great recipe - I added 4 slices of minced ham and some old bay seasoning and a dash of paprika.

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ASTACIA

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Reviewed: Jan. 7, 2007

I did not change a thing with this recipe. Excellent, will make again. These freeze well also.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Dec. 27, 2006

These were O.K. If I make them again I will probably add some crushed red pepper to give some more zip.

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B. Foster

Home Town: Indianapolis, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 22, 2006

I baked three first to try them and then added more hot sauce and 3 ounces of cream cheese. This made them taste much better, with more flavor.

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TAD5417

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: Mar. 5, 2006

I had some phyllo dough that needed to be used so I made my own tarts by using 4 buttered sheets of phyllo, layered on top of one another. I cut the layered sheet into 6 equal squares & tucked them into standard size muffin tins that I had sprayed w/ Pam. I had a bit of trouble getting the first one out but then I let the others cool a bit before giving them a twist & popping them out w/ the aid of a knife. For the cheese filling, I did add Old Bay seasoning & additional hot sauce & worcestershire, as well as some dried parsley & thyme. Instead of sprinkling the top w/ paprika after baking, I sprinkled the top w/ dried parsley before baking. These were so good & so filling that my husband & I made our appetizer into our meal. All we did was add a salad.

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