Thai Crab Rangoon Bites

Name: Thai Crab Rangoon Bites
Yield: 15 servings
Ingredients: 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 powder; 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)

Frozen mini phyllo shells allow you to assemble these flavor-packed appetizers in very little time.

Ingredients

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 powder
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)

Directions

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
Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 8-10 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.