Crab Salad Cups – Fresh, Creamy, and Perfect for Parties

These Crab Salad Cups are light, refreshing, and packed with flavor. Sweet crab meat is mixed with crisp vegetables and a creamy dressing, then served in bite-sized cups — perfect for parties, picnics, or as an elegant appetizer.

Ingredients

For the Crab Salad:

8 oz (225g) lump crab meat (fresh or canned, drained)
¼ cup mayonnaise
1 tablespoon sour cream (optional, for extra creaminess)
1 teaspoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed)
1 teaspoon Old Bay seasoning (optional, for a kick)
2 tablespoons celery, finely diced
2 tablespoons red bell pepper, finely diced
1 tablespoon red onion, finely diced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

For the Cups:

12 mini phyllo pastry shells, tortilla scoops, or butter lettuce leaves

Preparation

1. Make the Dressing

In a medium mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning.

2. Add the Crab & Vegetables

Gently fold in crab meat, celery, red bell pepper, and red onion.
Season with salt and pepper to taste.

3. Assemble the Cups

Fill each phyllo shell, tortilla scoop, or lettuce leaf with a generous spoonful of crab salad.

4. Garnish & Serve

Sprinkle with fresh parsley and a small squeeze of lemon juice.
Serve immediately for the best texture.

Tips for the Perfect Crab Salad Cups

Use real lump crab meat for the best flavor, but imitation crab works if you’re on a budget.
Serve chilled for maximum freshness.
Make ahead: You can prepare the crab salad up to 24 hours in advance, but fill the cups just before serving so they don’t get soggy.

FAQ – Crab Salad Cups

Q: Can I make this with imitation crab?
A: Yes, just chop it finely before mixing with the dressing.

Q: What can I use instead of phyllo cups?
A: Tortilla scoops, cucumber slices, or butter lettuce leaves work great.

Q: How long does crab salad last?
A: Store in an airtight container in the fridge for up to 2 days.