Baked Crab Rangoon
Yield: 12 servings
Ingredients:
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers
Directions:
1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
2. In a medium bowl, combine crab meat, cream cheese, mayonaise,
Sriracha, chives, and pepper. Mix until well combined.
3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of
the won ton wrappers will extend beyond the mini muffin tin cups and
may need to be folded slightly. Fill the center of each won ton cup
with crab mixture.
4. Bake 15 to 20 minutes or until edges of cups are golden brown and
filling is heated through. Garnish with reserved chives.
Notes:
- adapted from Kraft
This recipe does not say anything about folding up the wrappers. I
think it will do it themselves that is create a closure.
It has one of my most favorite ingredients in the world Sriracha. In
fact I would probably add a pinch more.
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