Crab Rangoon made easy with premade Fillo cups. Serve with Chinese Hot Mustard and your favorite dipping sauce, like sweet and sour or duck sauce. If you have leftovers, they might get a bit soft so reheat in the oven and they will crisp back up nicely.
I thought these could use a teaspoon of powdered sugar, which believe it or not is a regular ingredient in a lot of crab rangoon recipes. It adds just a hint of sweetness. Many thanks to Big Red Kitchen for this recipe. I have had it pinned for the longest time and I'm really glad I tried it out. Enjoy!
Crab Rangoon Cups
Makes 30 individual rangoons
- 4 ounces cream cheese
- 1/3 cup mayonnaise
- 1 clove garlic, minced or a few dashes of granulated garlic
- 2 green onions, sliced
- 1 tsp. powdered sugar
- 6 ounces good crab meat (I used 2 [7 oz.] cans of crab meat, drained of liquid the crab is 4 oz. per can, so I effectively had 8 oz. crab, just a bit over what the recipe calls for)
- 30 mini Fillo cup shells
- duck sauce
- Mix the first 5 ingredients together until smooth and fold in crab meat. Using a small spoon, fill each Fillo Cup. Bake in 400 degree oven for 7 minutes. Serve with duck sauce. Makes 30 pieces.
Recipe slightly adapated from Big Red Kitchen. Sharing this recipe at the following fun link parties.