Recipe By Mary Beth Blum
Rating
Published Mar 21st
Prep 10m Cook 10m Additional - Ready In 20m
Servings 36 shells Calories 218.5

These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.

Recipe Ingredients

  • 1 ½ cups mayonnaise
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup shredded Swiss cheese
  • ⅓ cup chopped onion
  • 2 teaspoons Worcestershire sauce
  • 10 drops 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
  • paprika

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
  2. 2 In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
  3. 3 Form phyllo dough into shells. Fill shells with the mixture.
  4. 4 Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

Nutrition Facts

  • Calories 218.5
  • Carbohydrate 5.6 g
  • Cholesterol 33 mg
  • Fat 18.6 g
  • Fiber 0.1 g
  • Protein 6.9 g
  • Saturated Fat 3.6 g
  • Sodium 236.2 mg
  • Sugar 0.5 g

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Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. Great recipe. I don't use the shells and just put it all in a pie dish and bake and it comes out great.
  6. Wow everyone loved this. It was so fast and easy in the pre-baked phyllo shells. I like spicy so I added some ground red pepper and also Old Bay seasoning in addition to the hot sauce. I didn't have swiss cheese so I used white cheddar and it worked very well.
  7. 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!
  8. 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 - Read more ...
  9. 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.
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