Recipe: Dill Crab Phyllo

Dill Crab Phyllo

Small package thawed phyllo
3/4 stick softened, unsalted butter
1 cup lump backfin crabmeat
1 tbs. lime juice
3 egg whites
1/2 cup Parmesan cheese
1 tbs. fresh chopped dill
2 stalks fresh corn

Cut corn off of fresh cobs and set aside. Lightly butter small muffin tins. Carefully peel six 4-by-4 inch sheets of phyllo and mold them into tins. Cover with wet paper towel. Whip 3 egg whites until stiff. Fold in all above ingredients, except lime juice and spoon in about 1/3 cup in each phyllo cup. Top mixture with small pieces of phyllo. Place in oven at about 350 degrees for 10 minutes (watch carefully). Drizzle lime juice over tops when well-browned. Can be served with a horseradish/mayo/dill sauce.