Ingredients

• 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​

Directions

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