Phyllo Cups With Crab Salad
Recipe: #27574
August 17, 2017
Categories: Crab meat, Appetizers, Baby Shower Christmas, New Years, No Eggs, more
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Ingredients
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 by Step Method
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
No special items needed.