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  • Phyllo Cups With Crab Salad Or Tomato Goat Cheese Salad

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    Phyllo Cups With Crab Salad Or Tomato Goat Cheese Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x sheets phyllo pastry
    • 1/4 c. butter, melted
    •     Crab Salad
    • 2 x pkgs. (7 ounce) frzn crabmeat, thawed
    • 2 Tbsp. vegetable oil
    • 2 Tbsp. cider vinegar
    • 1 Tbsp. grainy mustard
    • 1 clv garlic, chopped
    • 1/4 tsp each salt and pepper
    • 1/4 tsp warm pepper sauce
    • 1/2 x mango, peeled and diced
    • 1 x green onion, finely minced
    • 1/3 c. minced fresh coriander or possibly parsley
    • 1 x avocado, peeled and diced
    •     Tomato Goat Cheese Salad
    • 2 Tbsp. extra-virgin extra virgin olive oil
    • 1 Tbsp. wine vinegar
    • 1 clv garlic, chopped
    • 2 tsp minced fresh thyme (or possibly 1/4 tsp dry)
    • 1/4 tsp each salt and pepper
    • 2 c. cherry or possibly grape tomatoes, quartered
    • 2 Tbsp. minced fresh parsley
    • 1/2 sm tube (4.5 ounce tube) goat cheese, softened

    Directions

    1. 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 mini-muffin or possibly tart c..
    2. Bake in centre of 400 F oven till golden brown, 4 to 5 min. Remove from pan; let cold on rack. Repeat with remaining phyllo and butter. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or possibly freeze for up to 2 weeks; reheat frzn on rimmed baking sheet in 375 F oven for 5 - 10 min.)
    3. 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 warm pepper sauce. Add in crabmeat, mango, green onion and coriander; toss to mix. (Make-ahead: Cover and chill for up to 24 hrs.) Add in avocado; toss to combine. Spoon into phyllo c..
    4. Tomato Goat Cheese Salad:In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper. Add in tomatoes and parsley. Spoon goat cheese proportionately into phyllo c.. Spoon tomato mix over top.

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