August 17, 2017
Shellfish, Crab meat, Appetizers,
Cooking For A Crowd, Quick Meals, Baby Shower, Christmas, Entertaining, New Years, No Eggs more
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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.
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