Phyllo Cups with Crab Salad, and Goat Cheese  and Tomatoes

[migration] empty title 169 Image by: [migration] empty title 169 Author: Canadian Living

  • Portion size 60 servings


Crab Salad:
  • 2 pkg (7 oz) frozen crabmeat thawed
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon grainy mustard
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1/2 mango peeled and diced
  • 1 green onion finely chopped
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped fresh parsley
  • 1 avocado peeled and diced
Phyllo Cups:
  • 6 sheets phyllo pastry
  • 1/4 cup butter melted
Tomato Goat Cheese Salad:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1 garlic clove minced
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cherry tomatoes quartered
  • 2 cups grape tomatoes quartered
  • 2 tablespoons chopped fresh parsley
  • 1/2 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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Phyllo Cups with Crab Salad, and Goat Cheese and Tomatoes