1/3 c. finely chopped green onion
1/4 c. butter
2 cans (6 oz. each) lump crab meat, drained
2 tbsp. all-purpose flour
1 pkg. (8 oz.) cream cheese, softened
1/3 c. cocktail sauce
2 tsp. freshly squeezed lemon juice
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
2 egg yolks
1 pkg. frozen phyllo dough, thawed
1/2 c. butter, melted
Parmesan cheese

In skillet over medium heat, saute green onion in 1/4 cup butter until tender. Stir in crab meat and sprinkle with flour; cook 2 minutes.

In a small bowl, combine next 7 ingredients, blending until smooth. Stir into crab mixture, cooking until mixture thickens. Remove from heat and add egg yolks, blending well. Set aside to cool.

Preheat oven to 350 degrees. Remove phyllo dough from the package. Before unrolling, cut dough crosswise into 4 pieces, each approximately 3 inches wide. Unroll each piece (cover remaining dough with a damp towel to prevent drying) and brush with melted butter.

Place a heaping teaspoon of crab filling at one short end of strip. Fold corner of phyllo over filling and continue folding down entire length of strip, creating a triangle. Repeat with remaining sheets. Brush with melted butter and sprinkle with Parmesan cheese. Bake triangles 20-25 minutes or until golden brown and crisp. Drain on paper towels. Serve warm. Yield approximately 6 dozen triangles.