(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 >>Â
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.Â
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!
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Crab Rangoon Bites
Description
Crab Rangoon Bites are crispy phyllo shells stuffed with a creamy crab filling. The perfect party bite!
Ingredients
- 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
- 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)
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!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Anna 12.28.2013
I just had to stop by and say that these are amazing! We had a potluck snacky style approach to our Christmas feast this year and I decided to bring these after seeing this post. I’m not even sure they lasted 5 mins!
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AbbieD 12.26.2013
We had homemade Chinese yesterday for Christmas so these were my contribution. O.M.G. We only had 8 people and went through 30 of these suckers in no time. DELICIOUS! I admit that I cheated, though, and used imitation crab meat. I was in a hurry. :)
Thanks for sharing! I have a feeling these will be my contribution for many gatherings to come!
(Such a gluttonous time of year…so happy it’s finally December 26th so the feeding frenzy can STOP!)
Cerise 12.23.2013
Do you think this would be good with Chesapeake blue crab instead of Alaskan King Crab??
Iowa Girl Eats 12.31.2013
I’ve never had that type of crab, but I can’t imagine it’d be bad at all! :)
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Jaimie 12.22.2013
I just made these for my husband last night as a surprise since Crab Rangoon is his favorite take-out food. He raved about them all evening and now wants me to make them for the two holiday gatherings we have coming up this next week. THANKS!!!
Erin @ sometimes-homemade.com 12.19.2013
Yum! You’re a natural in the video!
Allison 12.19.2013
We LOVE Cafe Su! We still go to the new location but it’s just not the same! We always order the same thing – Lemon Chicken and Broccoli Chicken (not even on the menu!) plus egg rolls
Carrie 12.19.2013
These look amazing! Love the idea of a lighter version of crab Rangoon!
Coty and Mariah 12.19.2013
Oh my lands! My favorite side dish compacted into one bite!
Lisa 12.19.2013
oooh! These look good! I also love that you make them from real crab instead of the imitation brands. I am definitely going to try this because I am addicted to the ones from the Chinese restaurant down the street:) They make them in Won Ton wrappers, but I like them in the phyllo shells
brittany 12.19.2013
I appreciate all the appetizer ideas you have posted lately! Where in the world did you get that stone that you have the phyllos laying on for the photo? I love that!
Iowa Girl Eats 12.19.2013
Crate & Barrel! :D
Georgia @ The Comfort of Cooking 12.19.2013
What a fun holiday appetizer! These look so delicious and easy, and I loved the video! Great job.
Steph 12.19.2013
Have you ever tried with just jumbo lump crab meat?? I would love an easier option if I am short on time (aka running after my kids)! They sound amazing.
Iowa Girl Eats 12.19.2013
That would be just fine!
Luann 12.19.2013
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!!
Leah Isbell 12.19.2013
You should try Fong’s Pizza downtown Des Moines. Delicious crab rangoon pizza.
Joni 12.20.2013
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.
Amber Shannon 12.19.2013
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?
Emily 12.18.2013
These sound so good! What a cute idea!
Jan @ Sprouts n Squats 12.18.2013
Those crab bites look so cute and so delicious :)
Chelsey 12.18.2013
Cafe Su did recently reopen!