Photo: Stephen Devries; Styling: Lindsey Ellis Beatty
1. Pick crabmeat, removing any bits of shell. Whisk together mayonnaise, jalapeño, lime juice, salt, and pepper in a medium bowl. Fold in crabmeat. Cover and chill until ready to serve, up to 4 hours.
2. Place 1 rounded teaspoon of the crabmeat mixture in each phyllo shell. Top evenly with chives and caviar.