- Portion size 60 servings
Ingredients
Crab Salad:
Phyllo Cups:
Tomato Goat Cheese Salad:
Method
Phyllo Cups: 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 (1.7 cm) mini-muffin or tart cup.
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 (190°C) oven for 5 to 10 minutes.)
Crab Salad : 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.
Tomato Goat Cheese Salad: 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.
