Name: Crab Rangoon Bites
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Asian-American
Ingredients: 24 wonton wrappers; 8 oz cream cheese, softened; 1/4 cup sour cream; 1/2 tsp Worcestershire sauce; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 cup cooked crab meat (fresh, canned, or imitation), shredded; 2 green onions, chopped; Cooking spray; Sweet chili sauce or soy sauce, for serving (optional)

Why You’ll Love Crab Rangoon Bites Recipe

These Crab Rangoon Bites are:

Easy to make with simple ingredients
Crispy on the outside and creamy on the inside
Perfect for parties, holidays, or game day gatherings
A tasty twist on classic crab rangoon without deep frying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb Alaska King Crab legs, thawed, meat removed and roughly chopped
8 oz reduced‑fat cream cheese, softened
½ cup sour cream
2 green onions, finely chopped
1 teaspoon sugar
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon ground ginger
30 frozen mini phyllo shells (about 2 packs)

Directions

Preheat the oven to 350 °F (180 °C).
In a medium bowl, combine the cream cheese, sour cream, green onions, sugar, Worcestershire sauce, garlic powder, and ground ginger. Mix until smooth and well blended.
Gently fold in the chopped crab meat, being careful not to break it up too much.
Spoon about 2 teaspoons of the mixture into each mini phyllo shell.
Arrange the filled shells on a baking sheet and bake for 10–12 minutes, or until the edges are lightly golden and the filling is warmed through.
Serve warm as a delicious appetizer.

Servings and timing

Servings: 30 bites
Prep time: about 20 minutes
Cook time: about 10 minutes

Variations

Swap imitation crab meat or canned crab if King Crab isn’t available.
Add a pinch of white pepper or a few drops of hot sauce for extra heat.
Use full‑fat cream cheese for a richer texture.
Try baking in wonton cups instead of phyllo shells if preferred.

Storage/Reheating

Storage: Refrigerate any leftover filling in an airtight container for up to 1 day.
Reheating: To reheat baked bites, warm them in a preheated oven at 325 °F (160 °C) for about 5–7 minutes until heated through.

FAQs

What can I serve with Crab Rangoon Bites?

Serve them with sweet chili sauce, soy‑ginger dipping sauce, or plum sauce for extra flavor.

Can I make the filling ahead of time?

Yes — you can prepare the filling up to one day in advance and refrigerate it until ready to bake.

Can I freeze these bites?

It’s best to freeze only the filling. Bake fresh with phyllo shells for the best texture.

Are there alternatives to phyllo shells?

Yes, baked wonton cups or mini tart shells can work as alternatives.

How do I soften the cream cheese quickly?

Leave it at room temperature for about 30 minutes before mixing, or microwave in short intervals (5–10 seconds) until just soft.

Can I use imitation crab instead of real crab?

Yes, imitation crab is a good, affordable option and works well in this recipe.

Can this recipe be made gluten‑free?

Yes — use gluten‑free mini shells or substitutes like gluten‑free wonton cups.

How do I prevent soggy shells?

Pat crab meat dry if it’s very moist, and don’t overfill the shells.

Can I add extra veggies?

You can add finely diced bell peppers or a sprinkle of chopped cilantro for extra color and flavor.

Is there a vegan version of this recipe?

Yes — use plant‑based cream cheese and a vegan crab substitute to make it vegan‑friendly.

Conclusion

These Crab Rangoon Bites are an irresistible appetizer that balances creamy, savory filling with a light, crispy shell. They’re simple to assemble, ideal for entertaining, and versatile enough for customization. Whether you’re hosting guests or craving a snack, this recipe delivers satisfying flavor without deep frying.