Crab Rangoon Cups

Crab Rangoon Cups: A Delicious Bite-Sized Appetizer

Crab Rangoon Cups are a delicious twist on the traditional crab rangoon, served in easy-to-make, bite-sized phyllo cups. These crispy little cups are filled with a creamy, flavorful crab mixture and baked until golden, making them a perfect appetizer for parties or gatherings. Best of all, they come together quickly, making them a great option for last-minute entertaining. Serve them with duck sauce and Chinese hot mustard for that authentic touch!

Ingredients:

• 4 ounces cream cheese, softened
• ⅓ cup mayonnaise
• 1 clove minced garlic (or a few dashes of granulated garlic)
• 2 green onions, sliced
• 1 tsp. powdered sugar
• 6 ounces crab meat (fresh or canned)
• 30 mini phyllo cups
• Duck sauce for serving
• Chinese hot mustard for serving

Directions:

1. Preheat the Oven
   Preheat your oven to 400°F (200°C).
2. Prepare the Crab Mixture
   In a mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, sliced green onions, and powdered sugar. Mix until the ingredients are smooth and well combined.
3. Add the Crab
   Gently fold the crab meat into the cream cheese mixture until it’s evenly incorporated. Be careful not to overmix, as you want to maintain some of the texture of the crab meat.
4. Fill the Phyllo Cups
   Using a small spoon, carefully fill each mini phyllo cup with the crab mixture, making sure not to overfill.
5. Bake
   Place the filled phyllo cups on a baking sheet and bake for about 7 minutes, or until the tops are lightly browned and the filling is warmed through.
6. Serve
   Once baked, serve the crab rangoon cups immediately with duck sauce and Chinese hot mustard for dipping. Enjoy the crispy, creamy bites!

Recipe Summary:

• Prep Time: 10 minutes
• Cooking Time: 7 minutes
• Total Time: 17 minutes
• Calories: 90 kcal per cup
• Servings: 30 crab rangoon cups

Tips for Perfect Crab Rangoon Cups:

• Use Fresh or Canned Crab: Both fresh and canned crab meat work well in this recipe, but if you’re using canned, make sure to drain it thoroughly before adding it to the mixture.
• Don’t Overfill the Cups: Make sure each phyllo cup is filled just enough so the filling doesn’t spill over when baking.
• Serve Fresh Out of the Oven: These crab rangoon cups are best served immediately while the phyllo cups are still crispy and the filling is warm.

Why Make Crab Rangoon Cups?

These Crab Rangoon Cups are an easy and elegant way to serve a crowd-pleasing appetizer. The crispy phyllo cups offer a lighter alternative to deep-fried wontons, but they still deliver that classic crab rangoon flavor we all love. Plus, the individual portions make them perfect for parties, ensuring everyone can grab a bite without the mess. Pair them with duck sauce and Chinese hot mustard for dipping, and you’ve got a winning combination that will impress your guests!

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