I love Crab Rangoon! I was going to retell this story from a similar recipe, but decided to give you the link instead. I had another plan for the mini phyllo shells, but threw this all together for a Christmas Day nibble. They were devoured in minutes! Definitely serve with Frank's RedHot Sweet Chili sauce! Also, use a decent quality or fresh crab. I used a can of "fancy" crab, and it was just okay. The recipe would benefit from nice chunks of crab, versus mine that just kind of had an essence of crab flavor.
Crab Rangoon Bites
from Iowa Girl Eats
6 oz crab
8 oz 1/3-less fat cream cheese, at room temperature
1/2 cup sour cream (I used low-fat)
2 green onions, chopped
1 tsp sugar
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
30 frozen phyllo shells (2 15-count packs)
Preheat oven to 350F. Prepare a baking sheet with foil or parchment paper. Combine cream cheese, sour cream, green onions, sugar, Worcestershire sauce, garlic powder and ground ginger into a bowl and use a hand mixer until smooth. Fold in crab, then spoon mixture into phyllo cups, filling to the top, and place on the baking sheet. Bake 10-12 minutes, until shells are golden brown around the edges.