CRAB SALAD PHYLLO CUPS

15 frozen mini phyllo shells

4-oz lump crabmeat
1/4 cup finely diced red bell pepper
2 tbsp sweet chili sauce
1 scallion, finely chopped
2 tbsp chopped cilantro
hot sauce, optional
salt, optional
15 half slices cucumber

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.

Place the phyllo shells on the prepared baking sheet and bake at 375 degrees approximately 5 minutes or until browned and crisp.

Combine the crabmeat, bell pepper, chili sauce, scallion, and cilantro. Season with some hot sauce and/or salt, if desired. Top each with a half slice of cucumber before serving.

Yield: 15 appetizers
Note: This recipe idea and photo come from mezzacorona.