Crab Salad In Phyllo Pastry Cups

For the pastry shells (recipe makes approximately 100 cups):

Preheat oven to 375 F.

Thaw phyllo pastry according to package directions. Begin with one layer of phyllo pastry and paint it with melted butter using a pastry brush. Cover with another layer of phyllo pastry. Paint that with melted butter. Continue until you have 4 layers. Use a pizza cutter to cut your phyllo dough into 3″ squares. Push squares into mini cupcake/muffin tins. Repeat with remaining dough. Bake for 10-12 minutes. Remove the pastry cups from the muffin tin and cool on a wire rack.

These can be made ahead of time and frozen.

For the crab salad:

Combine all ingredients in a medium-sized bowl. Refrigerate for several hours or overnight to enhance flavors.

To serve:

Drop the crab salad by spoonfuls into the phyllo pastry cups. This recipe will fill approximately 100 phyllo cups.

This makes a delicious appetizer for your New Year’s Eve party, baby showers, or pot luck.