Crab-Filled Mini Phyllo Cups

Prep 10 m
Bake 5 m



  1. 1 of 2 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.
  2. 2 of 2 Place mini phyllo cups on serving platter. If desired, heat cups briefly at 250 degrees F to warm slightly, about 5 minutes. Using a small spoon, scoop about 1 teaspoon salad into each cup.
Nutrition Information for Crab-Filled Mini Phyllo Cups
Servings Per Recipe:
Per Serving: 0 g sat. fat, 63 mg sodium, 44 kcal cal., 2 g pro., 3 g carb., 2 g Fat, total, 9 mg chol.