Reality Rocks - Archive

Snackin’ With Sarah Sellers: ‘Idol’ Top 5 Performance Night Viewing Nosh

Lyndsey Parker
Reality Rocks

Sarah Sellers, one of the most-robbed "American Idol" contestants of Season 10 and a food blogger to boot, has been posting her "Idol" viewing-party snack recipes in Reality Rocks all season long, each night whipping up a feast that corresponds to that week's "Idol" theme. For Elton John Week, it was British pub grub; for Rock & Roll Hall Of Fame Week, she fried up Elvis-inspired fritters; for Movie Week, nachos and pizza were the main attractions; for 21st Century Week, it was healthy nouveau cuisine; and for last week's Carole King theme, she put her own twist on items off the menu of the famous chain restaurant named after Carole's song, "Hard Rock Cafe."

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This week it's a real potluck, as the theme is "Now & Then," with the top 5 contestants singing current hits as well as classics from the 1960s. That means two very different palates much be pleased this week. So tomorrow Sarah will swing back to the '60s with an old-fashioned, stick-to-the-ribs "Then" recipe, just like Mom used to make...but tonight's "Now" snack is something a little swankier. Enjoy!

Mini Crab Tarts

Yields 15 tarts


▪ 8 oz lump crab meat
▪ 2 tbsp red onion, chopped
▪ 1 tbsp parsley, finely chopped
▪ 1 tsp fresh lemon juice
▪ 1/4 tsp lemon zest
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked pepper
▪ 1/4 cup light mayonnaise
▪ 1 package fillo shells
▪ 1/4 cup pepper jack cheese, grated
▪ 2 tbsp chives, 1 inch cut

Preheat oven to 350 degrees.

Rinse and pick through the crab to make sure all of the shells are removed.

Combine the crab and next 7 ingredients, through the mayo, in a large bowl and mix until well-combined.

Place the fillo (also Phyllo) shells on a baking sheet and spoon mixture into each shell. Sprinkle with the cheese and bake until heated through and cheese is melted. Remove from the oven and garnish with the chives.

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