Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 6 oz lump crab meat, finely chopped
  • 2 green onions, finely minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp toasted sesame oil
  • 2 packages pre-baked mini phyllo shells (30 shells total)
  • 1 tbsp unsalted butter, melted
  • 3 tbsp Thai sweet chili sauce
  • 1 tsp black sesame seeds
  • Fresh chives, snipped

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, and sesame oil. Gently fold in the chopped crab and minced green onions until the mixture is uniform.
  2. Arrange the phyllo shells on a baking sheet. Using a piping bag or two teaspoons, fill each shell with approximately 1 tablespoon of the crab mixture. Lightly brush the exposed edges of the phyllo with melted butter.
  3. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes until the shell edges are deep golden brown and the filling is slightly puffed. Immediately drizzle with sweet chili sauce and garnish with sesame seeds and chives.