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Crab Rangoon Cups

Creamy crab Rangoon baked in crispy miniature phyllo cups create tiny bites of perfection! Serve with your favorite dipping sauces, such as duck sauce and Chinese hot mustard.

Crab Rangoon Cups

If you have leftovers, they might get a bit soft so reheat in the oven or air fryer 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
Crab Rangoon Cups

Crab Rangoon Cups

Servings: 30 pieces
5 from 1 vote
Creamy crab Rangoon baked in crispy miniature phyllo cups create tiny bites of perfection! Serve with your favorite dipping sauces, such as duck sauce and Chinese hot mustard.
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins

Equipment

  • Baking Sheet
  • Parchment Paper Sheets

Ingredients
 
 

  • 4 ounces cream cheese softened
  • 1/3 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 *See notes if using canned crab
  • 30 mini phyllo cups
  • duck sauce for serving
  • Chinese hot mustard for serving

Instructions
 

  • Mix the first 5 ingredients together until smooth and fold in crab meat. Using a small spoon, fill each phyllo Cup. Bake in 400 degree oven for 7 minutes, or until lightly browned on top and warmed through. Serve with duck sauce.

Notes

I used 2 (7 oz.) cans of crab meat, drained of liquid, which comes to 4 oz. of actual crab per can. So using those 2 cans, I effectively had 8 oz. crab, just a bit over what the recipe calls for.
Duck sauce and Chinese hot mustard and not included in the nutritional information.

Nutrition

Calories: 48kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 58mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Nutritional information not guaranteed to be accurate.

Don’t forget to pin this recipe for later!Tried it? Mention @Jamhandsblog and let me know how it went.

Recipe slightly adapted from Big Red Kitchen.

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3 Comments

    1. I haven't tried it out Mary. The texture would be a bit different. You might consider making traditional wonton appetizers with the filling above and frying or baking them. Good luck!