Tested till perfect Phyllo Cups with Crab Salad, and Goat Cheese  and Tomatoes

Phyllo Cups with Crab Salad, and Goat Cheese and Tomatoes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 60


Phyllo Cups:

  • 6 sheets 6sheetsphyllo pastry
  • 1/4 cup 1/4cupbutter, melted

Crab Salad:

  • 2 pkg (7 oz) 2pkg (7 oz)frozen crabmeat, thawed
  • 2 tbsp 2tbspvegetable oil
  • 2 tbsp 2tbspcider vinegar
  • 1 tbsp 1tbspgrainy mustard
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1/2 1/2mangomangoes, peeled and diced
  • 1 1green oniongreen onions, finely chopped
  • 1/3 cup 1/3cupchopped fresh coriander or fresh parsley
  • 1 1avocadoavocados, peeled and diced

Tomato Goat Cheese Salad:

  • 2 tbsp 2tbspextra virgin olive oil
  • 1 tbsp 1tbspwine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 2 tsp 2tspchopped fresh thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupscherry tomatocherry tomatoes or grape tomatoes, quartered
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/2 1/2small tube (4.5 oz tube) goat cheese, softened


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.

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