When I am invited to a party, I always want to bring something that is a showstopper, something everyone will like. It needs to be easy, fit my budget, and of course be beautiful to present. Now that is a long list to fill, but I came up with the perfect solution.
Crab Rangoon are one of my favorite treats. I love everything about them, the cream cheese, the crab, and of course the crispy fried wonton. I decided to turn this recipe into a lighter version, served as bite size pieces so they are easy to eat. My recipe uses Challenge Cream Cheese, your choice of crab meat, and a baked shell that gives that crunch you expect. I then give it a Southwestern twist with a dollop of pepper jelly.
Next time you open that party invitation, reach for this recipe. Be the hit of the party with this clever twist on a classic recipe.
- 8 ounces Challenge Cream Cheese
- 2 green onions, diced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons worcester sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 30 phyllo shells, frozen
- ⅛ cup pepper jelly or sweet and sour sauce
- chives for garnish
1Preheat oven to 350 degrees.
2Remove all shells and cartilage from crab if using fresh. Dice crab into small pieces.
3In a mixing bowl, combine cream cheese, sour cream, onions, sugar, soy, worcester, garlic powder and ginger. Mix together until creamy. Fold in crab meat.
4Arrange Phyllo cups on a baking tray. Fill each cup with crab mixture. Place in oven and bake for 10-12 minutes. Let cool.
5To finish Rangoons, top each cup with a dollop of pepper jelly or sweet and sour sauce. Garnish with chives and serve!