Saturday, May 7, 2011
I made these delicious Thai Crab Rangoon Bites for a party that we attended last weekend. When I saw the recipe in the newest edition of Pampered Chef's "Season's Best", I knew immediately that I would try it. It's a pretty appetizer that is easy to prepare (although it presents like it took more effort to make than it actually does) and it combines the Thai flavors that I love so much with yummy crabmeat. It was definitely a hit at the party! I took home an empty plate and have been answering email requests for the recipe.
I prepared the filling a day in advance and toted it in a cooler to my in-laws house in Indiana where we were spending the weekend. I definitely recommend this make-ahead approach for speedy assembly on the day of a party.
I began by grating a lime with my awesome Microplane Grater.
Then I halved, seeded, and chopped a serrano pepper. These peppers may be tiny, but they can really "pack a punch", hence the removal of the seeds.
I started the filling by combining ingredients in a bowl: the chopped pepper, some chopped green onion, the grated lime, soy sauce, and Thai Red Curry Paste or Thai Red Curry Rub.
Then I added in a can of drained crab meat and a block of softened cream cheese (I used the reduced fat version). Stir until everything is completely blended. If making this ahead, cover and refrigerate until ready to use.
Place 30 frozen prepared mini phyllo shells on a baking sheet and then divide the filling evenly between the tiny, fluted cups.
Bake for 8-10 minutes at 400 degrees and then top with cilantro. You can drizzle with sweet and sour sauce if desired OR serve the sauce on the side for dipping.
So easy and so good!
Oh, and if you're counting calories, 1 Crab Rangoon Bite is just 40 calories! Gotta love that....
Thai Crab Rangoon Bites adapted from The Pampered Chef Spring/Summer 2011 Season's Best recipe collection
2 green onions with tops, thinly sliced
1 serrano pepper
1 lime, zested
8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
1 tbsp (15 mL) Thai Red Curry Rub
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)
fresh cilantro and Sweet & Sour Sauce (optional), for garnish and drizzle/dipping.
Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Grater(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 a Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired
Yield: 15 servings
Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g
Cook’s Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.
© 2011 The Pampered Chef used under license.