Spicy Crab-and-Caviar Pinchers

Coastal Living
Spicy Crab-and-Caviar PinchersRecipe

Photo: Stephen Devries; Styling: Lindsey Ellis Beatty

Serves 15


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1 pound fresh jumbo lump crabmeat, drained
1/2 cup mayonnaise
1 tablespoon minced jalapeño chile
3 tablespoons fresh lime juice (from 2 limes)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 (2.1-oz.) pkg. frozen mini phyllo pastry shells, thawed
2 tablespoons chopped chives
1 ounce caviar or salmon roe


Active: 15 Minutes
Total: 15 Minutes

1. Pick crabmeat, removing any bits of shell. Whisk together mayonnaise, jalapeño, lime juice, salt, and pepper in a medium bowl. Fold in crabmeat. Cover and chill until ready to serve, up to 4 hours.

2. Place 1 rounded teaspoon of the crabmeat mixture in each phyllo shell. Top evenly with chives and caviar.

Created date

October 2016