Phyllo Cups With Crab Salad - cooking recipe

Ingredients

4 sheets phyllo pastry
12 oz canned crab meat
1 tbsp lemon juice
1/2 tbsp mayonnaise
2 tbsp cilantro, chopped, plus extra, to serve

Preparation

Preheat the oven to 400\u00b0F. Spray two 12-hole mini muffin or tart pans lightly with oil.
Spray one sheet of phyllo pastry lightly with oil. Top with another sheet and fold in half. Spray the pastry with oil and cut into 2 1/2 inch rounds to line the holes of muffin pans. Repeat with the remaining pastry sheets.
Bake the phyllo cases for 5 mins, until browned and crisp.
Meanwhile, combine the crab meat with lemon juice, mayonnaise and cilantro and season to taste. Spoon into phyllo cases while still warm and serve topped with extra cilantro.