| 18 sheets | Phyllo (filo) dough (preferably Athens brand) |
| 1/2 cup | Butter, melted |
| 6 | Large cloves garlic, tough bottoms cut off |
| 2 tbsp | Lemon juice |
| 2 tbsp | Water |
| 8 ounces | Cream cheese |
| 4 ounces | Feta cheese, crumbled |
| 2 | Eggs, beaten |
| 1 6-ounce | Can crab meat, drained |
| 2 cups | Soft bread crumbs, divided |
| | Paprika and cayenne pepper to taste |
SHELL:
Take 3 sheets phyllo at a time, butter and roll up (jelly-roll style). Make 6 rolls
Cut each roll into fourths.
Press cut side down into muffin pan cups (one in each of a 24-cup pan); use fingers to work up slightly onto sides of each cup. Brush cups lightly with remaining melted butter.
FILLING:
Place garlic into a plastic bag and pound with a side of a meat cleaver. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup of soft bread crumbs. Mix all together. Sprinkle about 1/8 tsp of cayenne pepper into mixture. Mix further. Spoon mixture evenly into 24 muffin cups lined with the phyllo dough (use about 1 Tbsp per cup). Lightly dust top of each with paprika.
Bake in 350-degree oven for 25 minutes or until golden brown.
*Makes 24 individual servings.