Baked Crab Rangoon Phyllo Cups

1. Preheat the oven to 350°F. Arrange the mini phyllo shells on a large baking sheet. 
2. In a large bowl, add the softened cream cheese, finely chopped imitation crab meat, sliced green scallions, minced garlic, gochujang, Worcestershire sauce, soy sauce, sesame oil, garlic powder, onion powder, granulated sugar, and black pepper. 
3. Mix everything together until well combined and creamy. 
4. Scoop or Spoon the crab Rangoon mixture evenly into each mini phyllo shell, filling each one generously. 
5. Bake at 350°F for 20 minutes, or until the filling is hot and the phyllo shells are golden and crispy. 
6. Remove from the oven and let cool for a few minutes. 
7. Drizzle the tops with sweet chili sauce, then garnish with sesame seeds and freshly sliced green scallions and enjoy!!