Phyllo Cups With Crab Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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