Spoon that into the mini phyllo cups, throw a dot of sriracha sauce on top, and bake at 425 degrees for 25 minutes. Serve with sweet and sour sauce and remember you can have an extra one because they're baked and not fried :)
By the way....CURT made these! Yep, you heard me. He has actually become a pretty good help in the kitchen as long as I keep a beer in his hand and he's hungry enough to want to get to dinner quicker. We were waiting for Justin to get home from work with Gary and Tony with Aly...so he dove right in and made the crab rangoon. So seriously, if Curt can do this...don't be scared!