Are you ham and turkied out yet? Try an Asian meal. Last night I attended my CrossFit party and wanted to make something different from my usual Italian fare. Since I was craving Asian food I went with Crab Rangoon, Sticky Asian Chicken over rice, and a Broccoli Ramen Salad. I really like Crab Rangoon but I was very short on time and didn't need to deal with filling, wrapping, sealing, and the frying business that it entails. I like to keep mini Fillo Cups in my pantry to make quick appetizers and figured they would make a great vessel for Crab Rangoon filling. This method for making Crab Rangoon is the fastest and easiest I have ever experienced and since the crab mixture browns a bit, the best tasting.
Crab Rangoon
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 Fillo Cup. Bake in 400 degree oven for 7 minutes. Serve with duck sauce. Makes 30 pieces.
More Fillo Cup Recipes:
Mini Baked Brie Cups
Cannoli Bites
Brie Bites
Come back tomorrow for Day 20 and Sticky Asian Chicken.
10 comments:
Hi Robin Sue,
A friend was telling me just yesterday about making something similar, but with vegetables only.
Lots of potential for this recipe for vegetarians and meat eaters alike.
Thanks!
My family loves crab rangoon, but I've only made it once because it was such a pain in the ass to make - definitely putting this on my appetizer list for Christmas!!
Thanks Robin Sue! :D
We all LOVE crab rangoon - what a clever way to make them, and they're baked - even better!
Can't wait to try these - Thanks for sharing another winner.
Yum-my!
Delish! Im always looking for new recipes and I think I have found one of the next ones Im going to have to try!
This was so delicious! Thanks for sharing! I made a few alterations (because of what I had on hand) and they were great!
Haven't seen the mini phyllo cups in my area. Think they'd work the same with wonton skins toasted first in the tins? Hmmm...think I'll be brave and just try it. Your's look fantastic!
Luvin' the Hubs- yes I have a post here that uses wonton wrappers for rangoon.
http://www.bigredkitchen.com/2009/03/car-picnics-how-to-eat-on-go-bad_21.html
Enjoy!
Made these tonight and they were delish!) The phyllo cups are a great idea!
I'm going to have to be on the lookout for those mini filo cups. What a great idea!
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