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Spicy Crab-and-Caviar Pinchers

Photo: Stephen Devries; Styling: Lindsey Ellis Beatty

Active time 15 mins
Total time 15 mins

Serves 15


  • 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

How to Make It

  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.