Phyllo Cups With Crab Salad - cooking recipe

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

Preparation

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 3/4-inch mini-muffin or tart cup.
Bake in centre of 400\u00b0F 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.