CRAB FILLED MINI PHYLLO CUPS 1/4 cup grape tomatoes 1/2 cup mayonnaise 2 tsp rice wine vinegar 1 tsp dried tarragon 1/4 tsp hot pepper sauce 1/2 pound crabmeat, picked over to remove shell bits, coarsely chopped 2 pkgs (2.1 oz each) mini phyllo cups Coarsely chop tomatoes and place on paper towels to drain. In a bowl, combine mayo, vinegar, tarragon and pepper sauce. Stir in crabmeat. Pat tomato pieces dry and add to crab mixture. Place phyllo cups on serving platter, or heat cups at 250 degrees to warm slightly, 5 min. Scoop 1 tsp salad into each cup. MAKES 30 CUPS
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