Crab Rangoon Bites

I will sing the praises of crab rangoon all day long.

It’s my favorite food of all-time. Full stop.

I will always order crab rangoon at a Chinese restaurant. I heavily JUDGE said crab rangoon at every restaurant I try it at. I am very passionate about my crab rangoon.

I cannot stand when there’s no crab in my rangoon. Just call it a cream cheese wonton at that point! It’s not true rangoon.

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I can control my crab rangoon destiny, though, by making it myself. These Crab Rangoon Bites are so simple to make, I don’t need to worry about ordering crab rangoon and it coming back lacking in the crab department.

The secret ingredient for this recipe: phyllo shells. There’s no wetting down, folding or frying here. That’s what makes this recipe so easy to make.

Filling for your Crab Rangoon Bites

These Crab Rangoon Bites are all about the filling.

Use imitation crab (it just doesn’t taste the same with the real stuff) and a few other ingredients: cream cheese, green onions, Worcestershire sauce, a smidge of sugar, and garlic powder.

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It may seem odd adding Worcestershire sauce to these Crab Rangoon Bites, but it really does add an extra layer of flavor. It also cuts through some of the sweetness to add a savory, umami-like flavor.

Using Phyllo Cups as a Vessel

The unique thing about these Crab Rangoon Bites is the use of Phyllo shells.

You can find these in the frozen food section of the grocery store near the puff pastry or other frozen breads.

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Frozen Phyllo shells are pre-cooked then frozen, and since they’re so thin, they thaw and bake up easily. You only need to pop these Crab Rangoon Bites in the oven for a few minutes to get the full crispy effect.

I love using the Phyllo shells because they’re so easy, too. Making crab rangoon can be a chore, but making these Crab Rangoon Bites isn’t.

Enjoy!