Preheat oven to 350 F.
Place phyllo on a clean working surface.
Brush 1 sheet with melted butter and sprinkle with fine sea salt.
Fold sheet in half lengthwise and cut into 8 squares.
Brush with more melted butter and place on a parchment lined baking sheet.
Bake for 5 -7 minutes or until golden brown.
Set aside until ready to use.
In a juicer, juice pineapple and celery separately.
Place containers in freezer for about 10 minutes to allow for impurities to separate.
Remove from freezer and skim and discard impurities that have risen to the surface.
Combine pineapple juice, celery
juice, lime juice and refrigerate until ready to use.
In a small mixing bowl, combine mayonnaise with red curry paste.
Mix until incorporated and refrigerate until ready to use.
Mix together crabmeat, diced apples and celery with a heaping spoonful of curried mayonnaise.
Add basil and adjust seasoning.
Divide crabmeat into separate serving bowls.
Cover with a square of phyllo and another spoonful of crabmeat.
Place another phyllo square on top and finish by spooning pineapple broth around.