Name: Phyllo Cups with Crab Salad or Tomato Goat Cheese Salad
Yield: 60 servings
Cuisine: North American
Ingredients: 6 sheet phyllo pastry; ¼ cup butter, melted; 2 pkg (7 oz) frozen crabmeat, thawed; 2 Tbsp vegetable oil; 2 Tbsp cider vinegar; 1 Tbsp grainy mustard; 1 clove garlic, minced; ¼ tsp each salt and pepper; ¼ tsp hot pepper sauce; Half mango, peeled and diced; 1 green onion, finely chopped; ⅓ cup chopped fresh coriander or parsley; 1 avocado, peeled and diced; 2 Tbsp extra-virgin olive oil; 1 Tbsp wine vinegar; 1 clove garlic, minced; tsp chopped fresh thyme (or ¼ tsp dried); ¼ tsp each salt and pepper; 2 cup cherry or grape tomatoes, quartered; 2 Tbsp chopped fresh parsley; Half small tube (4.5 oz tube) goat cheese, softened

Phyllo Cups with Crab Salad or Tomato Goat Cheese Salad

Yields

60 servings

ingredients

Phyllo Cups with Crab Salad or

sheet phyllo pastry

cup butter, melted

Crab Salad

pkg (7 oz) frozen crabmeat, thawed

Tbsp vegetable oil

Tbsp cider vinegar

Tbsp grainy mustard

clove garlic, minced

tsp each salt and pepper

tsp hot pepper sauce

Half mango, peeled and diced

green onion, finely chopped

⅓

cup chopped fresh coriander or parsley

avocado, peeled and diced

Tomato Goat Cheese Salad

Tbsp extra-virgin olive oil

Tbsp wine vinegar

clove garlic, minced

tsp chopped fresh thyme (or ¼ tsp dried)

tsp each salt and pepper

cup cherry or grape tomatoes, quartered

Tbsp chopped fresh parsley

Half small tube (4.5 oz tube) goat cheese, softened

Ingredient Substitution Guide

directions

Step 1

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 ¾-inch mini-muffin or tart cup.

Step 2

Bake in centre of 400°F oven until golden, 4 to 5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze for up to 2 weeks; reheat frozen on rimmed baking sheet in 375°F oven for 5 to 10 minutes.)

Step 3

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. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add avocado; toss to combine. Spoon into phyllo cups.

Step 4

In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper. Add tomatoes and parsley. Spoon goat cheese evenly into phyllo cups. Spoon tomato mixture over top.

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Phyllo Cups with Crab Salad or Tomato Goat Cheese Salad