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.
1cloveminced garlicor a few dashes of granulated garlic
2green onionssliced
1tsp.powdered sugar
6ouncescrab meat *See notes if using canned crab
30mini phyllo cups
duck sauce for serving
Chinese hot mustardfor 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.