Crab Rangoon Bites are crispy phyllo shells stuffed with a creamy crab filling. The perfect party bite!
(Note: this recipe was developed before I was diagnosed with Celiac Disease and is NOT gluten free!)
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.
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!
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!
Crab Rangoon Bites
Ingredients
- 1 lb Alaska King Crab Legs, thawed then meat removed and roughly chopped
- 8 oz 1/3-less fat cream cheese, softened to room temperature
- 1/2 cup sour cream
- 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. NOT gluten free if using traditional phyllo shells
Directions
- 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.
Notes
- Note: this recipe was developed before I was diagnosed with Celiac Disease and is NOT gluten free!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My hubby and I ate at Cafe Su the other night! Love Red but there is just something endearing about the old location in Valley Junction. We love that it is back!!
You should try Fong’s Pizza downtown Des Moines. Delicious crab rangoon pizza.
BEST PIZZA EVER. We just recently moved away from Iowa and we miss that place already. I fell in love with crab rangoons solely because of that pizza.
YUM! Nothing like crab and cream cheese! I think I like the mushroom idea better than phyllo dough. You are too cute in that video – how cool was it to be cooking next to the Hy-Vee chef?
These sound so good! What a cute idea!
Those crab bites look so cute and so delicious :)
Cafe Su did recently reopen!
This look heavenly!
You’re a natural! These look delish! I would eat them all up.
Fillo is a closer approximation to the actual Greek spelling. :)
These look like theyd make a great appetizer!
don’t laugh….. would imitation crab work just as well? (this looks amazing but I honestly have never cooked/purchased real crab legs before)
Trust me, I’d eaten my fair share of imitation crab meat before the real thing! It would definitely work. If you want to try the real thing – here’s a post and video explaining how to get the meat out of the legs! https://iowagirleats.com/2013/12/11/drunken-alaska-king-crab-legs-hy-vee-cooking-video/
Kristin, Made these for family Christmas get together, EVERYONE loved them, they were so easy and absolutely delish! Thank you!
Phyllo dough/shells have seriously changed my foodie life! haha I love how you can use them for anything! These look amazing.
These are brilliant — I LOVE crab rangoon! And I adore your video. Great job!! :)
If someone brought these as an appetizer I would be hanging out by that table until they were gone haha!