Creamy Crab Cup Appetizers

4 ounces cream cheese, at room temperature
1/2 cup shredded part-skim mozzarella
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup grated Parmesan
2 Tbsp plain dried breadcrumbs - Divided
1/2 teaspoon salt – Divided
1 Tbsp unsalted butter
1/2 Tbsp unsalted butter melted
1/2 pound lump Crabmeat (for dips I use Bumble Bee Lump in a can, much cheaper)
3 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon lemon zest
2 cups of Phyllo Dough

Place an oven rack in the middle position, and preheat to 375 degrees F

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 1 tablespoon of the breadcrumbs and 1/4 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the crab mixture.

Melt 1 tablespoon butter in a large skillet over medium-low heat. Add the crab, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, about 2 minutes. Add the wine, bring to a simmer, and cook about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat and let the crab mixture cool completely.

Meanwhile, mix the parsley, the remaining 1 tablespoon breadcrumbs, 1/2 tablespoon melted butter, lemon zest, and a pinch of salt in a small bowl.

Stir the cooled pan of crab sauce, and cream cheese mixtures together, combine well.

  *Optional: The dip and breadcrumb mixture can be refrigerated overnight separately.

Transfer crab mixture to a gallon baggie and make a small snip on one corner, squeeze mixture into phyllo cups. Sprinkle tops with the breadcrumb mixture and bake until hot and bubbly, 10 to 12 minutes.

Let rest for a few minutes, then serve.

Yield - 8 to 10 servings