Advent Day 19: Crab Rangoon

Are you ham and turkied out yet? Try an Asian meal. Last night I attended my CrossFit party and wanted to make something different from my usual Italian fare. Since I was craving Asian food I went with Crab Rangoon, Sticky Asian Chicken over rice, and a Broccoli Ramen Salad. I really like Crab Rangoon but I was very short on time and didn’t need to deal with filling, wrapping, sealing, and the frying business that it entails. I like to keep mini Fillo Cups in my pantry to make quick appetizers and figured they would make a great vessel for Crab Rangoon filling. This method for making Crab Rangoon is the fastest and easiest I have ever experienced and since the crab mixture browns a bit, the best tasting.

Crab Rangoon
4 ounces cream cheese
1/3 cup mayonnaise
1 clove garlic, minced or a few dashes of granulated garlic
2 green onions, sliced
6 ounces good crab meat
30 mini Fillo cup shells
duck sauce

Mix the first 4 ingredients together until smooth and fold in crab meat. Using a small spoon, fill each Fillo Cup. Bake in 400 degree oven for 7 minutes. Serve with duck sauce. Makes 30 pieces.

More Fillo Cup Recipes:
Mini Baked Brie Cups
Cannoli Bites
Brie Bites

Come back tomorrow for Day 20 and Sticky Asian Chicken.


  1. Coconut
    Posted December 19, 2010 at 9:21 AM | Permalink

    Hi Robin Sue,

    A friend was telling me just yesterday about making something similar, but with vegetables only.

    Lots of potential for this recipe for vegetarians and meat eaters alike.


  2. Biz
    Posted December 19, 2010 at 12:37 PM | Permalink

    My family loves crab rangoon, but I've only made it once because it was such a pain in the ass to make – definitely putting this on my appetizer list for Christmas!!

    Thanks Robin Sue! 😀

  3. Amy K
    Posted December 20, 2010 at 6:21 AM | Permalink

    We all LOVE crab rangoon – what a clever way to make them, and they're baked – even better!
    Can't wait to try these – Thanks for sharing another winner.

  4. Duane
    Posted January 11, 2011 at 5:01 PM | Permalink


  5. BigBearswife
    Posted May 4, 2011 at 10:21 AM | Permalink

    Delish! Im always looking for new recipes and I think I have found one of the next ones Im going to have to try!

  6. Jill
    Posted August 16, 2011 at 7:16 PM | Permalink

    This was so delicious! Thanks for sharing! I made a few alterations (because of what I had on hand) and they were great!

  7. Luvin' the Hubs
    Posted December 3, 2011 at 6:08 PM | Permalink

    Haven't seen the mini phyllo cups in my area. Think they'd work the same with wonton skins toasted first in the tins? Hmmm…think I'll be brave and just try it. Your's look fantastic!

  8. Robin Sue
    Posted December 3, 2011 at 7:42 PM | Permalink

    Luvin' the Hubs- yes I have a post here that uses wonton wrappers for rangoon.


  9. Mindy
    Posted December 16, 2011 at 9:24 PM | Permalink

    Made these tonight and they were delish!) The phyllo cups are a great idea!

  10. Mrs. L
    Posted January 5, 2012 at 2:01 PM | Permalink

    I'm going to have to be on the lookout for those mini filo cups. What a great idea!

  11. Posted August 27, 2012 at 12:57 PM | Permalink

    This is a great appetizer, simple and delicious. Thanks for sharing!

  12. Giovanna
    Posted October 18, 2012 at 11:26 AM | Permalink

    How did you get the red fillo cups? That would be perfect for a Christmas appetizer?

    • Robin Sue
      Posted October 18, 2012 at 12:50 PM | Permalink

      They cone out at Christmastime in some stores. Tomato flavored. Hope you find some!

  13. Ali
    Posted January 3, 2013 at 12:23 PM | Permalink

    I made these for New Year’s Eve. They were a huge hit and so easy. Next time will have to double the recipe! Thank you!

  14. Cynthia
    Posted January 6, 2013 at 9:48 PM | Permalink

    Do you have any suggestion to make them carb friendly? Love the recipe but looking for alternatives to the phyllo cups. Thanks in advance.

    • Robin Sue
      Posted January 7, 2013 at 10:22 AM | Permalink

      Bake the dip in a baking dish and serve with veggies like carrot sticks, celery, jicima, endive, and red bell pepper.

  15. Nancy Leister
    Posted January 16, 2013 at 6:39 PM | Permalink

    Very good and easy!!!

  16. betty
    Posted January 12, 2014 at 12:02 PM | Permalink

    Robin, can these be made in advance and frozen?
    Thanks Betty

    • Robin Sue
      Posted January 12, 2014 at 12:56 PM | Permalink

      Betty I would not since mayonnaise breaks once frozen. They do come together very quickly though on day of party!

  17. Amy
    Posted February 2, 2014 at 10:58 AM | Permalink

    Can these be made in advance and baked later in the day? I made the filling but was afraid to fill the fillo cups for fear they might get soggy..

    • Robin Sue
      Posted February 4, 2014 at 10:56 AM | Permalink

      You can make the filling ahead of time, but you a right, they would get soggy if you filled the cups too early. Enjoy!

  18. Janet
    Posted November 16, 2014 at 2:59 PM | Permalink

    These sound good! I cut corners on Crab Rangoon and make it into a dip instead. Fry strips of wonton wrappers in advance. I put the filling ingredients in a baking dish and bake until bubbly. Tastes the same, but much easier!

    • Robin Sue
      Posted November 18, 2014 at 3:27 PM | Permalink

      Good idea! I am all about cutting corners, especially delicious ones:)

  19. mary kalinec
    Posted December 22, 2014 at 3:13 PM | Permalink

    What sauce can you serve this with not sure what duck sauce is.

    • Robin Sue
      Posted January 17, 2015 at 3:47 PM | Permalink

      Sweet chili sauce will work too

  20. Joan
    Posted December 20, 2016 at 9:58 PM | Permalink

    Has anyone made these with Cresent roll dough in mini muffin cups?

5 Trackbacks

  1. By Crab Rangoon « mypinterestadventure on June 9, 2012 at 9:06 PM

    […]  I again made a few substitutions based on what I had in my house and what I like.  Here is a linkto the recipe.  It calls for:  4 ounces cream cheese, 1/3 cup mayonnaise, 1 clove garlic, minced […]

  2. By Sally's Pins | Sally Spins on December 17, 2012 at 11:33 AM

    […] Crab Rangoon Bites: I would have one happy husband if I made these bites for him. That guy can’t get enough of his Crab Rangoon. […]

  3. By Christmas Menu | This Roller Coaster Called Life... on December 29, 2015 at 9:29 AM

    […] Crab Rangoon […]

  4. By Advent Day 19: Crab Rangoon – Delectable Salads on December 22, 2016 at 10:54 PM

    […] The Recipe can be found HERE […]

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