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Baked Crab Rangoon


  • 6 ounce of crab-You can use fresh crab legs, imitation crab legs or canned crab

  • 8 ounces of Challenge Cream Cheese, regular or Neufchatel  

  • ½ cup of sour cream, light or regular

  • 2 green onions, diced

  • 2 teaspoon of sugar

  • 2 teaspoon of soy sauce

  • 2 teaspoon of Worchester sauce

  • 1 teaspoon of garlic powder

  • 1 teaspoon f ground ginger

  • 30 frozen phyllo shells (found in freezer section of grocery store)

  • 1/8 cup of pepper jelly or sweet and sour sauce

  • Chives for garnish​


  1. Preheat oven to 350 degrees.

  2. Remove all shells and cartilage from crab if using fresh. Dice crab into small pieces.

  3. In a mixing bowl, combine cream cheese, sour cream, onions, sugar, soy, Worchester, garlic powder and ginger. Mix together until creamy. Fold in crab meat.

  4. Arrange Phyllo cups on a baking tray. Fill each cup with crab mixture. Place in oven and bake for 10-12 minutes. Let cool.

  5. To finish Rangoons, top each cup with a dollop of pepper jelly or sweet and sour sauce. Garnish with chives and serve!


Creates 30 appetizers

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