Make the cups and salad in advance but stir the avocado into the salad just before serving. In a pinch, you can use 2 cans (6 oz/170 g each) crabmeat, drained.
- Portion size 60 servings
Ingredients
Crab Salad:
Method
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 (4.5 cm) mini-muffin or tart cup.
Bake in centre of 400°F (200°C) 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 from frozen on rimmed baking sheet in 375°F/190°C oven, 5 to 10 minutes.)
Crab Salad: Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid and set crabmeat aside. In bowl, whisk oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce. Add crabmeat, mango, green onion and coriander; toss. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add avocado; toss to combine. Spoon into phyllo cups.
Nutritional facts <b>Per piece:</b> about
- Sodium 79 mg
- Protein 2 g
- Calories 33.0
- Total fat 2 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Folate 3.0
- Vitamin A 2.0
- Vitamin C 2.0
