Crab Rangoon

Monday, August 08, 2011

So today, I'm sharing a recipe that we'll be trying this week (probably on Wednesday): crab rangoons! I've never liked Chinese food, but I've always loved crab rangoon. I came across a recipe for them on Pinterest, and I'm eager to try them. This version is baked instead of fried, so they're healthier for you. The recipe came from my baking addiction.

photo from My Baking Addiction

Baked Crab Rangoon
Makes 12

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 (I got Nasoya Wonton Wraps from Meijer. They were in the produce section, above the tofu)

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.

I'm really excited about making these, because it's been awhile since I've had one, and I want to see if Tom likes them. If you try this recipe, let me know! I'd like to hear how it goes for you :)

You Might Also Like



I appreciate you taking the time to comment. I read and respond to each and every one. Thank you so much!