Make the Alioli: mash the garlic and salt to a paste in a mortar.
Mash in the lemon juice; then stir in the egg.
Using a rubber spatula, transfer the mortar mixture to a food processor; with the motor running, add the oil in a thin steady stream, pausing to scrape down the sides with a rubber spatula, if necessary; refrigerate until ready to use.
Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.
Add in the tomato, parsley, salt, pepper, clam juice, brandy, and wine; simmer 5 minutes over medium heat until most of the liquid has evaporated.
Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.
Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.
Keep covered with a damp towel.
Pour oil to a depth of at least 1 inch in a skillet and heat until it quickly browns a cube of bread (or 365° per thermometer).
Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.
To serve, heat the crab mixture and place about 2 tablespoons on each of 6 small individual plates and cover with a phyllo triangle.
Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.