Baked Crab Rangoon Bites

When I am invited to a party, I always want to bring something that is a showstopper, something everyone will like. It needs to be easy, fit my budget, and of course be beautiful to present. Now that is a long list to fill, but I came up with the perfect solution.

Crab Rangoon are one of my favorite treats. I love everything about them, the cream cheese, the crab, and of course the crispy fried wonton. I decided to turn this recipe into a lighter version, served as bite size pieces so they are easy to eat. My recipe uses Challenge Cream Cheese, your choice of crab meat, and a baked shell that gives that crunch you expect. I then give it a Southwestern twist with a dollop of pepper jelly.

Next time you open that party invitation, reach for this recipe. Be the hit of the party with this clever twist on a classic recipe.


  • 8 ounces Challenge Cream Cheese
  • 2 green onions, diced
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons worcester sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 30 phyllo shells, frozen
  • ⅛ cup pepper jelly or sweet and sour sauce
  • chives for garnish


  • 1
    Preheat oven to 350 degrees.
  • 2
    Remove all shells and cartilage from crab if using fresh. Dice crab into small pieces.
  • 3
    In a mixing bowl, combine cream cheese, sour cream, onions, sugar, soy, worcester, garlic powder and ginger. Mix together until creamy. Fold in crab meat.
  • 4
    Arrange Phyllo cups on a baking tray. Fill each cup with crab mixture. Place in oven and bake for 10-12 minutes. Let cool.
  • 5
    To finish Rangoons, top each cup with a dollop of pepper jelly or sweet and sour sauce. Garnish with chives and serve!

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.