Phyllo Cups With Crab Salad
August 17, 2017
- 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
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 center 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.
Tips & Variations
No special items needed.