Crab Salad In Phyllo Pastry Cups

Ingredients

• 1 package Frozen Phyllo Pastry
• 1 Lb Box
• 1/2 cups Butter
• Melted
• 1 package Cream Cheese (8 Oz. Package)
• 23 cups Mayonnaise
• 3 cloves Garlic
• Pressed
• Sea Salt
• to taste
• 1 cup Red Pepper
• Diced
• 2 whole Green Onions
• Finely Chopped
• 1 teaspoon Horseradish
• 1 teaspoon Dry Mustard
• 1/2 teaspoons Cayenne Pepper
• 4 cups Crab Meat Or Crab Flavored Pollock
• Chopped
• 1 can Water Chestnuts
• 8 Oz Can
• Drained And Chopped

Instructions

1. For the pastry shells (recipe makes approximately 100 cups):
2. Preheat oven to 375 F.
3. Thaw phyllo pastry according to package directions.
4. Begin with one layer of phyllo pastry and paint it with melted butter using a pastry brush.
5. Cover with another layer of phyllo pastry.
6. Paint that with melted butter.
7. Continue until you have 4 layers.
8. Use a pizza cutter to cut your phyllo dough into 3 squares.
9. Push squares into mini cupcake/muffin tins.
10. Repeat with remaining dough.
11. Bake for 10-12 minutes.
12. Remove the pastry cups from the muffin tin and cool on a wire rack.
13. These can be made ahead of time and frozen.
14. For the crab salad:
15. Combine all ingredients in a medium-sized bowl.
16. Refrigerate for several hours or overnight to enhance flavors.
17. To serve:
18. Drop the crab salad by spoonfuls into the phyllo pastry cups.
19. This recipe will fill approximately 100 phyllo cups.
20. This makes a delicious appetizer for your New Years Eve party, baby showers, or pot luck.