Phyllo Cups With Crab Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 60 |
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A lovely tart like appetizer. Ingredients:
6 sheets phyllo pastry |
1/4 cup butter, melted |
7 ounces frozen crabmeat, thawed |
2 tablespoons vegetable oil |
2 tablespoons cider vinegar |
1 tablespoon grainy mustard |
1 garlic clove, minced |
salt and pepper |
1/4 teaspoon hot pepper sauce |
1/2 mango, peeled and diced |
1 green onion, finely chopped |
1/3 cup coriander, chopped |
1 avocado, peeled and diced |
Directions:
1. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
2. Brush sheet lightly with some of the butter.
3. Top with second sheet; brush with butter.
4. Repeat with third sheet.
5. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
6. Press each into lightly greased 1 3/4-inch mini-muffin or tart cup.
7. Bake in centre of 400°F oven until golden, 4 to 5 minutes.
8. Remove from pan; let cool on rack.
9. Repeat with remaining phyllo and butter.
10. Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
11. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
12. Add crabmeat, mango, green onion and coriander; toss to mix.
13. Add avocado; toss to combine.
14. Spoon into phyllo cups.
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