Created by Fizzybrat on August 17, 2017
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.