Hands On: 25 minutes
Total Time: 35 minutes
Makes: 25 – 2 piece servings

Ingredients

Hollandaise Sauce:
35 gDr. Oetker Hollandaise Sauce Mix
85 gsalted butter, softened
Shells:
50 (each 3.5 g)frozen baked phyllo shells, thawed according to package directions
Crab Filling:
250 g (1 cup)brick-style plain cream cheese, softened
15 mL (1 tbsp)Worcestershire sauce
5 mL (1 tsp)garlic powder
2 mL (½ tsp)salt
2 mL (½ tsp)black pepper
500 g (1 lb)imitation crab meat, flaked
125 mL (½ cup)finely chopped green onions, divided
Cocktail Sauce:
250 g (1 cup)ketchup
75 mL (1/3 cup)prepared horseradish
30 mL (2 tbsp)Worcestershire sauce
5 mL (1 tsp)hot sauce
60 gDr. Oetker Lemonade Drink Crystals
2 mL (½ tsp)salt
2 mL (½ tsp)black pepper

Directions

  1. Hollandaise Sauce: In saucepan set over medium heat, whisk hollandaise sauce mix with 250 mL (1 cup) cold water; bring to a boil, stirring frequently. Reduce heat to low; let simmer, stirring occasionally, for 2 minutes. Add butter and heat, stirring frequently, for 2 to 3 minutes or until melted and smooth. Let cool completely.
  2. Shells: Meanwhile, preheat oven to 180°C (350°F). Arrange phyllo shells on parchment paper–lined baking sheet.
  3. Crab Filling: In food processor, combine cream cheese with Worcestershire sauce, garlic powder, salt and pepper until smooth. Add imitation crab meat and half (60 mL/ 1/4 cup) the green onions; pulse until combined and crabmeat is finely chopped. Stir in hollandaise sauce. Transfer to piping bag, snipping 1 cm (½-inch) from the corner.
  4. Shells: Pipe about 15 mL (1 tbsp) filling into each phyllo shell.
  5. Bake for 12 to 15 minutes or until filling reaches 74°C (165°F).
  6. Cocktail Sauce: In medium bowl, stir together ketchup, Worcestershire sauce, horseradish, hot sauce, lemonade drink crystals, salt and pepper. Serve with warm Crab Rangoon bites.

Tip: Substitute imitation crab with backfin (lump) crabmeat, making sure to drain well.