"These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty." — Mary Beth Blum
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1 1/2 cups
grated Parmesan cheese
shredded Swiss cheese
hot pepper sauce
1 (4 ounce) can
small shrimp, drained
1 (6 ounce) can
crabmeat, drained and flaked
2 (2.1 ounce) packages
mini phyllo tart shells
Absolutely fabulous recipe! Taking into account others comments, here's some clarification: Use 1 teaspoon of tobasco sauce, as you never can tell how much 10 drops are. Add a good dash or three of Old Bay Seasoning and about 1/2 tsp of crushed red pepper.
Use Fillo frozen fully cooked pastry shells.
Used hubby as a ginea pig last night and he ate a whole sheet of these yummy morsels! Excellent with a nice chilled white to compliment the creamy seafood taste. My next party will be a hit. And you can easily keep the simple ingredients for this recipe on hand to whip up in a moments notice to wow drop-in visitors!
Not a big hit at my party. They taste better when they are hot, but they are hard to keep hot. And I just didn't think they tasted all that special.
Wow - Oh Wow !! This are scrumptious. I love crab so this one is a definite keeper!! I sprinkled the top with Old Bay seasoning instead of paprika. This recipe wasn't as spicy as I thought it would be. Make extra - because these are addictive.
I wish I could rate this with 10 stars! This recipe is truly outstanding and pretty to serve as well. Next time I think I will use more fresh shrimp and more hot sauce. I had plenty of filling and thus used three boxes of shells. Thanks for a great recipe!
I started this recipe 45 minutes before I was to appear at a party...and made it there on time!!! It was EXTREMELY easy, delicious and fast. The recipe states it uses 36 tart shells but I used 45 and had leftover filling. Next time I think I will perk it up a little with the hot sauce or something.
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.
Wonderful recipe! Even my husband who has warned me on several occasions that he will die on the spot if he ever eats crab had several of these and he's still with us! I did make a few changes.I used fresh shrimp and lots more hot sauce. It's easy to taste and adjust along the way. Thanks Mary Beth, this is a keeper
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Seafood Shell Appetizers
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 168
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