Phyllo Cups With Crab Salad

60
Servings
30m
Prep Time
4m
Cook Time
34m
Ready In


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Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (8.7 g)
  • Calories 22
  • Total Fat - 1.7 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 2 mg
  • Sodium - 13 mg
  • Total Carbohydrate - 1.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.3 g
  • Protein - 0.2 g
  • Calcium - 1.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.

Step 2

Brush sheet lightly with some of the butter.

Step 3

Top with second sheet; brush with butter.

Step 4

Repeat with third sheet.

Step 5

Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.

Step 6

Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.

Step 7

Bake in center of 400°F oven until golden, 4 to 5 minutes.

Step 8

Remove from pan; let cool on rack.

Step 9

Repeat with remaining phyllo and butter.

Step 10

Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.

Step 11

In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.

Step 12

Add crabmeat, mango, green onion and coriander; toss to mix.

Step 13

Add avocado; toss to combine.

Step 14

Spoon into phyllo cups.

Tips & Variations


No special items needed.

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