Baked Crab Cream Cheese Phyllo Appetizer

This crispy, creamy shareable appetizer is ideal for parties, game nights, and holiday gatherings, with a savory, lightly spicy kick that pairs perfectly with sweet tangy chili sauce.

Recipe Basics

| Prep Time | Cook Time | Total Time | Servings |

|-----------|-----------|------------|----------|

| 20 minutes | 25 minutes | 45 minutes | 12 |

Ingredients

  • 1 pound imitation crab meat (swap for fresh lump crab meat for a richer, premium flavor if desired)

  • 1 medium green onion, thinly sliced, portions divided

  • 12 ounces full-fat cream cheese, softened to room temperature

  • 1 tablespoon Sriracha hot sauce (adjust the amount to match your preferred heat level)

  • 2 teaspoons soy sauce

  • 1 teaspoon freshly squeezed lemon juice

  • 1/4 teaspoon kosher salt, plus extra to taste if needed

  • 1/4 teaspoon garlic powder

  • 1 package thawed phyllo dough, portions divided for layering

  • 3/4 cup unsalted butter, melted

  • 1/2 cup sweet chili sauce, for finishing

Step-by-Step Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease the entire inside of a 9x13 inch baking dish with nonstick cooking spray or a thin layer of butter.

  2. Add the imitation crab meat to the bowl of a food processor, and pulse just 2 times to break it into coarse, smaller chunks. Set aside 2 tablespoons of the sliced green onion for garnish, then add the remaining green onion to the processor along with the softened cream cheese, Sriracha, soy sauce, lemon juice, salt, and garlic powder. Pulse the mixture 2 to 3 more times only until all ingredients are combined — avoid overprocessing it into a completely smooth paste.

  3. To assemble the appetizer, arrange 5 sheets of phyllo dough evenly across the bottom of your prepared baking dish, then brush the top sheet with a thin layer of melted butter. Repeat this layering step two more times, then spread half of the crab-cream cheese filling evenly over the phyllo, all the way to the edges of the dish. Top the filling with another 5 sheets of phyllo, and brush with a light coating of melted butter.

  4. Repeat the filling layer: spread the remaining half of the crab mixture evenly over the phyllo. Top the filling with all remaining phyllo sheets (roughly 8 to 10 sheets total), then pour any leftover melted butter evenly over the top layer.

  5. Use a sharp knife to cut all the way through the phyllo and filling to the bottom of the pan. First make 3 evenly spaced vertical cuts running the full length of the dish, then make horizontal cuts 1 to 1 ½ inches apart to form bite-sized diamond shapes. Pre-cutting ensures you get clean, easy-to-serve portions after baking.

  6. Bake for 25 to 30 minutes, until the phyllo is puffed and deep golden brown all over. Let the appetizer rest for 10 minutes at room temperature to allow the filling to set. Right before serving, drizzle sweet chili sauce over the top, or serve it on the side for dipping. Sprinkle the reserved sliced green onion over the top for extra color and fresh flavor.