- 4 sheets phyllo pastry
- 1/4 cup (1/2 stick) butter, melted
- 8 ounces flaked crabmeat
- 1/2 cup finely chopped red onion
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh chives
- 1 tablespoon fresh lime juice
- 1/4 cup whipping cream
- 2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 1/2 English hothouse cucumber, cut into matchstick-size strips
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 8 teaspoons mango chutney
- Preheat oven to 400°F. Place 1 phyllo sheet on work surface; cover remaining phyllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. Bake until golden, about 6 minutes. Cool completely.
- Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt and pepper. Set aside.
- Mix cream, mustard and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container. Cover crab mixture and mustard sauce separately and refrigerate.)
- Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes.
- Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup crab mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repeat layering with phyllo square, crab mixture, cucumber and chutney. Top each with third phyllo square. Drizzle mustard sauce around stacks.