Crab Rangoon Bites are crispy, frozen phyllo shells stuffed with a creamy, Alaska King Crab filling. The perfect party bite – and so easy to make!
Once upon a time there was an adorable local Chinese restaurant called Cafe Su. They decorated the window sills with pink roses, played Norah Jones softly over the speakers, and had vintage bras hanging in the bathrooms (really.) They basically made it a point to be as unique of a Chinese food joint as possible, and it totally worked.
My friends and I flocked to Cafe Su in high school for their cravable twists on take-out classics. Ben and I delighted in cracking open the chocolate-covered fortune cookies they served after every meal. And the bright, tiki-inspired bar was always a nice place to perch and enjoy a glass of wine.
Above all else was Cafe Su’s signature Crab Rangoon which were crisp on the outside and positively stuffed with creamy crab deliciousness on the inside. Each one was the size of my hand, and they were the very first thing I’d order anytime I made a visit. Su’s version set the bar very high for all other orders of crab rangoon. The little pucks most restaurants serve that are 90% wonton with a wee dollop of filling with no crab to be found on the inside just make me angry!
What, inadequately stuffed crab rangoon don’t get your pulse a-poundin’?
Anyway, Cafe Su closed it’s doors a few years ago so the owner could open up another restaurant (sad face) but I’m hearing rumblings that it might open back up again soon. That’s how beloved this place was! In the meantime, I thought I’d channel Cafe Su’s perfect Crab Rangoon for my next recipe featuring Alaska King Crab with Hy-Vee.
Crab Rangoon Bites are crispy, pre-made frozen phyllo shells stuffed with a creamy, crab-packed filling. These babies will knock your socks off. They are my new go-to appetizer and are perfect for the holidays!
The filling is based off a baked crab rangoon recipe I posted a few years back, except I introduced chopped Alaska King Crab into it. The color…the flavor…all the things – sublime! Dolloped with a scoop of sweet and sour dipping sauce, these bites will go insanely fast at your next party or get-together.
Start with 1lb Alaska King Crab Legs, which come cooked and frozen at Hy-Vee/your local grocery store. Let them thaw overnight in the refrigerator, then snip up the smooth side of the legs to get to the sweet meat inside. Here’s a video demo showing you exactly how to do it >>
You’ll get about 6oz crab meat which you’ll want to give a rough chop. That bright pink color gets me every time. So pretty!
Ok time to make the crab rangoon filling. Add 8oz 1/3-less fat cream cheese at room temperature (very important!) and 1/2 cup sour cream to a bowl. You could use low-fat sour cream, but not fat-free sour cream…or anything, ever, besides cottage cheese and milk.
To the cream cheese and sour cream, add 2 chopped green onions.
And 1 teaspoon each sugar and worcestershire sauce, and 1/4 teaspoon each garlic powder and ground ginger. Mix everything up until smooth.
Finally, add the chopped crab and fold it in. Filling = done!
Next grab 2-15-count boxes Mini Fillo Shells (don’t ask me why they’ve chosen to spell phyllo “fillo”!) from the freezer. I found these next to the frozen puff pastry at the grocery store. They are AWESOME. I’ve used them before to make Easy Spanakopita Bites, which are just as addicting as these Crab Rangoon Bites.
Place the shells onto a baking sheet then scoop a Tablespoon of the crab filling inside each one.
Bake for 10 minutes at 350 degrees, then pop away! You can serve these bites hot or warm, and be sure to set out a dish of sweet and sour dipping sauce to dollop on top. I used Frank’s version but have also made this recipe before. Gotta have it!
Crab Rangoon Bites
Makes 30 bites
1lb Alaska King Crab Legs, thawed then meat removed and roughly chopped (about 6oz)
8oz 1/3-less fat cream cheese, softened to room temperature
1/2 cup sour cream (could use low-fat)
2 green onions, chopped
1 teaspoon sugar
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
30 frozen phyllo shells (2-15 count packages)
- Preheat oven to 350 degrees. Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth. Fold in chopped crab then spoon 2 teaspoons of the mixture into each mini phyllo shell. Bake for 10-12 minutes or until mini cups are golden brown around the edges.
The flavor of fresh crab in here is unbeatable, and is something that made Cafe Su’s version so special, too. Top with a few sliced green onions for color, and I’m telling you, people will flip for these bites. Enjoy!
Check out my second cooking video with Hy-Vee featuring Alaska King Crab Legs where we made Crab Stuffed Mushrooms. Another fabulous appetizer to serve for the holidays!