Phyllo Tartlets with Asparagus and Wild Alaska Surimi
These crispy phyllo tartlets are filled with a creamy, lemony surimi mixture and finished with tender asparagus. Surimi (often labeled imitation crab) is a mild, flaky seafood made from real wild Alaska white fish, making it an easy, affordable way to get that sweet crab-like flavor without the fuss. A perfect spring appetizer for brunches, showers, and any gathering that calls for a bite-sized “wow.”
Phyllo Tartlets with Asparagus and Wild Alaska Surimi
Servings: 12 tartlets
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Ingredients
- For the Phyllo Cups:
- ½ package frozen phyllo pastry, thawed
- 4 tablespoons butter, melted
- For the Filling:
- 6 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- 6 ounces wild Alaska surimi (imitation crab), finely chopped or flaked
- 6–8 asparagus spears, woody ends trimmed
- Salt and freshly ground black pepper
- For Garnish (Optional):
- Chopped chives
Instructions
- Heat the Oven: Preheat the oven to 375°F.
- Make the Phyllo Cups: Brush 12 cups of a mini muffin tin with melted butter. Lay the thawed phyllo on a work surface and cut into approximately 4×4-inch squares. Stack 3–4 squares, brushing butter between each layer. Gently press the layered phyllo into the muffin cups to form shells. Bake for 10–12 minutes, until golden and nearly cooked through.
- Cook the Asparagus: Bring a small pot of salted water to a boil. Add asparagus and blanch for 1–2 minutes, until just tender and bright green. Transfer immediately to ice water to cool, then drain.
- Prep the Asparagus: Cut off the top 1–2 inches of the asparagus tips and slice them lengthwise; reserve for topping. Thinly slice the remaining asparagus spears into rounds for the filling.
- Make the Filling: In a medium bowl, stir the cream cheese until smooth. Mix in the mayonnaise, lemon juice, Worcestershire sauce, and garlic powder. Fold in the surimi, sliced asparagus rounds, and a generous pinch of salt and pepper until well combined.
- Fill the Phyllo Cups: Spoon or pipe the surimi mixture evenly into each baked phyllo cup.
- Bake: Return tartlets to the oven and bake for about 10 minutes, until the filling is warmed through and the phyllo is crisp and golden.
- Finish & Serve: Top each tartlet with one or two asparagus tips. Garnish with chopped chives if desired. Serve warm or at room temperature.
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