1/4 cup grape tomatoes 1/2 cup mayo 2 tsp rice wine vinegar 1 tsp dried tarragon 1/4 tsp hot pepper sauce 1/2 pound fresh crabmeat, picked over to remove any shell bits,coarsley chopped 2 packages (2.1 oz each) prepared mini phyllo cups (30 total)

1-Coarsely chop tomatoes and place on paper towels to drain. Meanwhile, in a small bowl combine mayo, vinegar, tarragon, and pepper sauce. Stir in crabmeat. Pat tomato pieces dry and add to crab mixture. Can be made several hours ahead, Cover and refrigerate, until ready to use.
2-Place mini cups on serving platter if desired, heat cups briefly at 250* to warm slightly, about 5 mins.Using a small spoon, scoop about 1 tsp of crab mixture into each cup.