Phyllo Cups With Crab Salad, And Goat Cheese And Tomatoes

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6 sheets phyllo pastry

1/4 cup butter , melted

2 pkg (7 oz) frozen crabmeat , thawed

2 tbsp vegetable oil

2 tbsp cider vinegar

1 tbsp grainy mustard

1 garlic clove , minced

1/4 tsp salt

1/4 tsp pepper

1/4 tsp hot pepper sauce

1/2 mango , peeled and diced

1 green onion , finely chopped

1/3 cup chopped fresh coriander

1 avocado , peeled and diced

2 tbsp extra virgin olive oil

1 tbsp wine vinegar

2 tsp chopped fresh thyme

2 cups cherry tomatoes , quartered

2 tbsp chopped fresh parsley

1/2 small tube (4.5 oz tube) goat cheese , softened

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