Crab-filled Mini Phyllo Cups

1/4 cup grape tomatoes
1/2 cup light mayonnaise
2 tsp rice wine vinegar
1 tsp dried tarragon
1/4 tsp hot pepper sauce
1/2 lb fresh crabmeat, picked over to remove shell bits, coarsely chopped
2 pkgs. (2.1 oz. each) prepared mini phyllo cups (30 cups total)

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.

Per cup: 44 calories, 2 g fat (0 g sat), 2 g protein, 3 g carbs, 0 g fiber, 9 mg cholesterol

[ via Family Circle magazine, April 1, 2006 ]