Crab-Filled Mini Phyllo Cups

By mschweickert

Ingredients

• 1/4 cup grape tomatoes
• 1/2 cup light mayonnaise
• 2 tsps rice wine vinegar
• 1 tsp dried tarragon
• 1/4 tsp hot pepper sauce
• 1/2 pound fresh crabmeat
• 2 packages prepared mini phyllo cups (30 cups total)

Details

Servings 1
Adapted from everythingandnothing.typepad.com

Preparation

Step 1

Coarsely chop tomatoes and place on paper towels to drain. Meanwhile, in a small bowl combine mayonnaise, vinegar, tarragon and pepper sauce. Stir in crabmeat. Pat tomato pieces dry and add to crab mixture. Can be made several hours ahead; cover and refrigerate until ready to use.

Place mini phyllo cups on serving platter. If desired, heat cups briefly at 250 degrees to warm slightly, about 5 min. Using a small spoon, scoop about 1 tbsp salad into each cup.

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