Crabmeat Salad Nests

From http://www.womansday.com/Recipes/Crabmeat-Salad-Nests-Recipe.html
Recipe Ingredients

8 frozen mini fillo-dough shells, thawed
Crabmeat Filling:
12 ounces crabmeat, picked over (2 cups)
5 medium red radishes, finely chopped (1/2 cup)
1 medium scallion, finely chopped (1/4 cup)
1/3 cup low-fat mayonnaise
1/4 cup finely chopped fresh cilantro (not for me, maybe romaine)
1/2 teaspoon freshly grated lime peel
2 teaspoons fresh lime juice
1/2 teaspoon dark Oriental sesame oil
1/4 teaspoon hot-pepper sauce
Recipe Preparation

Mix all the ingredients until well blended. Just before serving, spoon rounded tablespoons into room-temperature shells (nests).
Thaw a 16-ounce package fillo (phyllo, filo) pastry as directed on package. Heat oven to 375°F. Have ready a mini-muffin (1 1/4-inch cups) pan. Unwrap pastry sheets (leaves) as directed. Carefully remove 1 sheet to work surface. Lightly spray with nonstick cooking spray. Top with another sheet, spray and continue until there’s a stack of 5 sheets. Using a 2 3/4-inch round cookie cutter, cut out 20 rounds through all layers. Press rounds gently into muffin cups. Prick bottoms with a fork. Fill each w
Remove 1 sheet frozen puff pastry from a 17 1/4-ounce package. Thaw as directed on package. Heat oven to 400°F. On a lightly floured surface, roll out puff pastry to a 15-inch square. Cut pastry in 24 rounds as directed for fillo shells and proceed as directed, pressing pastry into muffin cups and adding foil balls.