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Thai Crab Rangoon Bites

2   green onions with tops
1   serrano pepper
1   lime
8   oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
1   tbsp (15 mL) Thai Red Curry Rub
1   tsp (5 mL) reduced-sodium soy sauce
1   can (6 oz/175 g) crabmeat (with leg meat), drained and patted dry
2   pkg (1.9 oz/54 g each) frozen prepared mini phyllo shells (30 shells total)
   Finely chopped fresh cilantro and Sweet & Sour Sauce (optional)
  1. Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Zester to measure 1 tsp (5 mL) zest. (Set aside lime for another use.) Combine cream cheese, onions, serrano, zest, curry rub and soy sauce in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Gently fold in crabmeat
  2. Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 810 minutes or until filling is hot. Remove pan from oven to Stackable Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired

Yield: 15 servings

Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Cook's Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.