I find Filo pastry quite difficult to work with, and I had wanted to brush between each layer however as the layers stuck together, I just brushed where I could get to, and this made no difference to the finished product.
Layer the sheets of pastry and brush between each one with the melted butter.
Using a sharp knife, cut rounds to fit into your muffin baking tin. Place in the lightly oiled tin.
Do not worry that they look messy at this stage
Preheat the oven to 180° fan forced or 200°.
Melt the extra butter in a pan, add the flour and cook for about a minute, stirring all the time. Gradually add in the Evaporated Milk, salt and pepper (this recipe needs salt), and bring to the boil.
Stir and reduce heat and simmer about another minute.
Remove from the heat, and add the egg yolks, crab and the shallots.
Put this crab mixture gently into the prepared filo cases.
Slice the camembert cheese and put it on top of the quiches.
Do not slice too thick
Bake in the oven for about 20 minutes or until golden.
When slightly cooled, lift out of the tin and serve with salad or vegetables.