Phyllo Cups With Crab Salad

Directions

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