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Baked Crab Rangoon

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

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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