Crab and Avocado Phyllo Bites

Quick and easy! These bite sized appetizers are the perfect treat whether you’re watching the game or just need some finger foods to munch on.

These were actually a happy accident. I had leftover fresh lump crab meat that I didn’t want to waste after making crab cakes[1] so I whipped up this easy appetizer. They turned out really good! For best results, don’t fill the phyllo shells until you’re ready to bake, and eat right away!

Crab and Avocado Phyllo Bites
Servings: 15 • Size: 1 stuffed shell • Old Points: 1 • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g
Sodium: 134 mg  • Cholest: 12 mg


  • 1/2 teaspoon canola oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 6 1/2 oz lump crab meat
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 15 mini phyllo shells
  • 1/2 medium (2 oz) haas avocado, diced small


Preheat the oven to 350 degrees F.

Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.  Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60  seconds.  Add about 1 heaping tablespoon of the crab filling to each phyllo shell.  Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.


  1. ^ crab cakes (

This recipe has already been read 743 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page