Sassy Southern Cooking with a French Twist

Crazy Simple Canape Cups for Hassle-Free Holiday Fun

It’s getting to be that most wonderful time of the year again. As we approach the early stages of holiday planning, the best way to embrace blazing fires, cold nights, time with family and friends, and fabulous feasts, the best plan is to keep it simple, plan ahead, and have fun. Otherwise, the most wonderful time of the year can feel like the worst time of your life.

One way to have a good time without investing half your bank account and countless hours (even days) in the kitchen, is to share canapes and cocktails with a small group of family and/or friends. The little cups, cradled (in both these recipes) with prepared mini-fillo pastry cups, are beautiful, crisp and delicious, and can be prepared within minutes – 15 or less if you move along briskly. Both pair beautifully with a cold glass of Champagne or crisp white wine. It’s also a lovely way to begin a holiday dinner and whet the appetites of all those about to sit down for the more substantial feast that awaits.

Crunchy Crab Cup Canapes

(Makes 30 individual canapes)

This recipe is an even easier adaptation of a slightly more demanding version from Tart Love, Sassy Savory and Sweet. In the book, I recommend making your own pastry – which is just fine and something I believe in, big time. However, the other day when I was coming up with a new recipe for Slather Brand Foods, I encountered Athens Brand Mini-Fillo Shells, and decided that these prepared shells would provide a harried-free alternative for frustrated Thanksgiving and holiday chefs everywhere. Indeed, they’re delicious and just need a few minutes to brown, crisp and heat through in the oven. The cool, sprite, crab-rich salad is the perfect texture counter to fill the canapes and looks and tastes merrily festive.

Photo by Helene Dujardin


Here’s the recipe:

30 Athens Brand Mini-Fillo Shells (2 packages or substitute another brand)

For the filling:

1 1/2 cups pasteurized lump crab meat

2 tablespoons capers

1/2 cup finely chopped red onion

1 tablespoon finely chopped fresh chives

Zest of 1 lime

1 teaspoon Old Bay Seasoning

3 tablespoons mayonnaise

1 tablespoon Dijon or sweet/hot mustard

2 teaspoons fresh lime juice

Generous dash hot sauce

Salt and freshly ground black pepper, to taste.

Preheat oven to 350 degrees F. Arrange the cups on a baking sheet, leaving space between them. Bake for 8 minutes, or until browned and warmed through. Remove and set aside at room temperature.

Meanwhile, prepare the filling. Very gently place the crab, capers, onion, chives, and zest in a medium bowl. In a small bowl, whisk together the remaining ingredients. Whisk vigorously to combine. Top the crab mixture with the blended mixture and fold gently with a wooden spoon to combine, being careful not to break up the crab. Taste and adjust seasoning as needed. Fill the canape cups (they can be room temperature or barely warm) within an hour of serving. Garnish with a few short spears of fresh chives, if desired.

Slathered Brie & Pecan Cups

(Makes 30 individual canapes)

Easy and elegant, these ooey, gooey cups of warm, rich cheese are topped with zesty Original Slather Sauce and a crisp layer of crunchy pecans. Prepared with the same prepared fillo cups used in the previous recipe, they look so impressive and taste so delicious, your holiday guests will think you’ve spent hours in the kitchen, when in fact they come together in just minutes. The final of twelve recipes I developed for Slather Brand Foods this past year, it’s one of my favorites. The sauce is chunky, sweet, tart, and round all at once – an incredibly versatile addition to your condiment larder. To find it, go to, for a complete listing of retail outlets and online purchasing options. You’ll be glad you did!

30 Athens Brand Mini-Fillo Shells (two packages – or substitute another brand)

1/2 pound best-quality Brie cheese, cut into 1/2″-thick cubes

1/2 cup Original Slather Sauce

1/2 cup coarsely chopped pecans

3 tablespoons chopped fresh parsley

Freshly ground black pepper to finish

Preheat oven to 350 degrees F. Arrange the cups on a baking sheet. Place a cube of the prepared cheese into the bottom of each cup. Top each with 1/2 teaspoon of Original Slather Sauce. Top each with 1/2 teaspoon of the chopped pecans. Bake on the middle rack until golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about five minutes.

To serve, arrange on a pretty platter and drizzle the cups with the fresh parsley and a dash of freshly ground black pepper. The pepper is not mandatory, but works very nicely with the mellow flavor of the cheese and the sweetness of the sauce. These are best served warm.

Wishing you all a wonderful, delicious, and stress-free holiday season!


Cracking the Cookbook Code Retreat

Join me and blogger, chef and author Beckie Carrico Hemmerling March 29 – April 1, 2019 for Cracking the Cookbook Code, Writing, Cooking, Marketing, Photography + Wellness Retreat. Limited to only 8 people, we will have a blissful few days in a beautiful, relaxing setting with like-minded souls, eating delicious food and having a wonderful time. Click for details.

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