Phyllo Cups with Crab Salad, and Goat Cheese and Tomatoes

By The Canadian Living Test Kitchen

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Phyllo Cups with Crab Salad, and Goat Cheese and Tomatoes

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Ingredients

Phyllo Cups:
6 sheets phyllo pastry 6 6sheets sheetsphyllo pastry
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Crab Salad:
2 pkg (7 oz) frozen crabmeat , thawed2 2pkg (7 oz) pkg (7 oz)frozen crabmeat, thawed
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1 tbsp grainy mustard 1 1tbsp tbspgrainy mustard
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1/2 mango , peeled and diced1/2 1/2mangomangoes, peeled and diced
1 green onion , finely chopped1 1green oniongreen onions, finely chopped
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander or fresh parsley
1 avocado , peeled and diced1 1avocadoavocados, peeled and diced
Tomato Goat Cheese Salad:
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups cherry tomatoes , quartered2 2cups cupscherry tomatocherry tomatoes or grape tomatoes, quartered
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1/2 1/2small tube (4.5 oz tube) goat cheese, softened

Preparation

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.