Phyllo Cups With Crab Salad

• 6 sheets phyllo pastry
• 1/4 cup butter, melted
• 7 ounces frozen crabmeat, thawed
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 tablespoon grainy mustard
• 1 garlic clove, minced
• salt and pepper
• 1/4 teaspoon hot pepper sauce
• 1/2 mango, peeled and diced
• 1 green onion, finely chopped
• 1/3 cup coriander, chopped
• 1 avocado, peeled and diced

1. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
2. Brush sheet lightly with some of the butter.
3. Top with second sheet; brush with butter.
4. Repeat with third sheet.
5. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
6. Press each into lightly greased 1 3/4-inch mini-muffin or tart cup.
7. Bake in centre of 400u0b0F oven until golden, 4 to 5 minutes.
8. Remove from pan; let cool on rack.
9. Repeat with remaining phyllo and butter.
10. Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
11. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
12. Add crabmeat, mango, green onion and coriander; toss to mix.
13. Add avocado; toss to combine.
14. Spoon into phyllo cups.

pastry, butter, frozen crabmeat, vegetable oil, cider vinegar, grainy mustard, garlic, salt, hot pepper, mango, green onion, coriander, avocado

Taken from www.food.com/recipe/phyllo-cups-with-crab-salad-298791 (may not work)