Ingredients:

15 Athens mini fillo shells
6 oz. can of lump crabmeat
1 ripe mango
1 ripe avocado
cilantro leaves

Instructions:

1. Drain crabmeat.
2. Finely dice mango and avocado.
3. Mix crab, mango and avocado together.
4. Put 2-3 cilantro leaves on the bottom of each mini fillo shell.
5. Fill each shell with 1 tablespoon of the crab/mango/avocado mixture.
6. Garnish each shell with a cilantro leaf.