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crab rangoonSince Lindsey moved out 2 years ago, we found it’s hard to cook new things on a regular schedule. So when we do cook, we tend to do several new dishes at once, calling it a “blog dinner” night. It’s a lot of fun, a little chaotic and super messy! Did we mention none of the foods ever go together?

Crab Rangoon Bites | Pinterest
This Crab Rangoon recipe was included in one of those nights. Had we known how freaking delicious these are, we would’ve made more. A lot more. Seriously. We hovered over the platter and devoured every single bite in just 6 minutes. Needless to say, we loved them! If you are looking for an appetizer for a party – this is a great choice.

IMG_0226Everything you need to make little bites of crab-filled heaven.

IMG_0232Start by mixing together the cream cheese, onion, mayo and garlic.

IMG_0233We HIGHLY RECOMMEND buying high quality crab meat. The last thing you want is for this creamy delicious snack to taste fishy and yucky. I think our can of crab was about $9. Woof.

IMG_0242Add the crab to the cream cheese mixture. Mix well.

IMG_0353Fill the phyllo cups…fill ’em to the top.

IMG_0367Bake in 400 degree oven for about 7 minutes.

IMG_0397Dip the crab rangoons in a little duck sauce or sweet and sour sauce. Then eat the entire platter. Don’t share with anyone.

Here’s the recipe:
4 ounces cream cheese
1/3 cup mayonnaise
1 clove garlic, minced or a few dashes of granulated garlic
2 green onions, sliced
6 ounces good crab meat
30 mini Fillo cup shells
duck sauce

Mix the first 4 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. Serve with duck sauce. Makes 30 pieces.

Nom. nom. nom.