Phyllo Cups With Crab Salad

Total Time
Prep 30 mins
Cook 5 mins

A lovely tart like appetizer.

Ingredients Nutrition


  1. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
  2. Brush sheet lightly with some of the butter.
  3. Top with second sheet; brush with butter.
  4. Repeat with third sheet.
  5. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
  6. Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
  7. Bake in centre of 400°F oven until golden, 4 to 5 minutes.
  8. Remove from pan; let cool on rack.
  9. Repeat with remaining phyllo and butter.
  10. Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
  11. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
  12. Add crabmeat, mango, green onion and coriander; toss to mix.
  13. Add avocado; toss to combine.
  14. Spoon into phyllo cups.