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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Rangoon Bites Recipe

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This recipe for Crab Rangoon Bites is from VASSIE'S COLLECTION OF RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 crab meat
8oz 1/3-less fat cream cheese, softened to room temperature
½ cup sour cream
2 green onions, chopped
1 tsp sugar
1 tsp worcestershire sauce
¼ tsp garlic powder
¼ tsp ground ginger
30 frozen phyllo sheets
unsalted butter - melted
Directions:
Directions:
Preheat oven to 350º

Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth.

You can cut the phyllo sheets in half for smaller size bites. Take one sheet of phyllo and with a pastry brush, brush on of the melted unsalted butter, fold this sheet into three long ways and then brush some butter on the folded sheet.

Add 2 teaspoons of the crab mixture on the end of the sheet. start folding to make a triangle. Place triangles onto a greased pan with the melted butter, after the triangles are all done, brush them with the unsalted butter.

Bake for 10-12 minutes or until mini cups are golden brown around the edges.

 

 

 

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