Phyllo Crab Rangoon
Layers of crispy phyllo cradle this retro crabbetizer!
Ingredients
Nonstick cooking spray
3 phyllo sheets, thawed
4 ounces cream cheese, softened
2 green onions, finely diced
1/4 cup lump crab meat
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon sesame oil
2 tablespoons breadcrumbs
2 tablespoons grated Parmesan
Instructions
Preheat oven to 400F.
Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 3 sheets stacked. Cut the 3 layers of phyllo in half and stack to create one stack of 6 layers. Cut the stack into 12 equal pieces.
Apply a light layer of cooking spray to a 12-cup mini muffin pan. Place one square into each well and pre-bake for 10 minutes.
In a medium bowl, mix cream cheese, green onions, crab, soy sauce, Worcestershire sauce, and sesame oil.
Remove phyllo from the oven and reduce heat to 350F.
Place about a teaspoon of filling onto each phyllo cup. Top each cup with a sprinkle of breadcrumbs and Parmesan.
Bake for 10 minutes, until golden brown.
Phyllo Crab Rangoon
Ingredients
Instructions
- Preheat oven to 400F.
- Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 3 sheets stacked. Cut the 3 layers of phyllo in half and stack to create one stack of 6 layers. Cut the stack into 12 equal pieces.
- Apply a light layer of cooking spray to a 12-cup mini muffin pan. Place one square into each well and pre-bake for 10 minutes.
- In a medium bowl, mix cream cheese, green onions, crab, soy sauce, Worcestershire sauce, and sesame oil.
- Remove phyllo from the oven and reduce heat to 350F.
- Place about a teaspoon of filling onto each phyllo cup. Top each cup with a sprinkle of breadcrumbs and Parmesan.
- Bake for 10 minutes, until golden brown.
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