Start this recipe by preparing the filo cups. Cut the filo pastry into 10cm squares and greas a 12 hole muffin tin with a little oil. Next, brush the filo squares with a little oil and place 2 pieces on top of each other, points opposite to each other. Place the pastry into a muffin hole and press in. Repeat the process with the remaining pasty. Bake in the oven at 200`c for 15 minutes, or until golden brown. Meanwhile, you can prepare the crab salad. Rip the crab sticks into thin strips and place into a bowl with all the remaining ingredients. Mix together well and place into the fridge. When the filo cups are cold and you are ready to serve, remove from the muffin tin and place onto a serving plate. Fill with the chilled crab salad, sprinkle over a little extra chopped coriander and serve.|Start this recipe by preparing the filo cups. Cut the filo pastry into 10cm squares and greas a 12 hole muffin tin with a little oil. Next, brush the filo squares with a little oil and place 2 pieces on top of each other, points opposite to each other. Place the pastry into a muffin hole and press in. Repeat the process with the remaining pasty. Bake in the oven at 200`c for 15 minutes, or until golden brown. Meanwhile, you can prepare the crab salad. Rip the crab sticks into thin strips and place into a bowl with all the remaining ingredients. Mix together well and place into the fridge. When the filo cups are cold and you are ready to serve, remove from the muffin tin and place onto a serving plate. Fill with the chilled crab salad, sprinkle over a little extra chopped coriander and serve.