Baked Crab Rangoon
Ready in just minutes, these crab wonton cups are a delightful dish that combines the light crunch of baked wonton skins with a savory crab filling. The creamy blend of crab, lemon juice, cream cheese, and Worcestershire sauce creates a flavorful combination that is perfect for entertaining or as a tasty snack. Garnish with green onion slices for a pop of color and freshness, or add some Mild Chili Threads for a touch of heat. Enjoy these delightful morsels warm from the oven or chilled.
— Constant Cookbook
Ingredients
- 1 package refrigerated wonton skins (24 skins)
- Cooking spray
- 8 ounces cooked crab meat, canned or fresh
- 1 teaspoon fresh lemon juice (about 1/2 lemon)
- salt and freshly ground black pepper
- 1/4 cup Philadelphia Cream Cheese 1/3 Less Fat, softened to room temperature
- 1 tablespoon reduced fat mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 stalk green onion, thinly sliced for garnish
- Optional: Mild Chili Threads for garnish
Instructions
- Preheat oven to 375F. Spray both sides of the wonton wrapper with cooking spray and place snugly into muffin pan. Bake for 7-8 minutes until the edges are beginning to get golden brown and crisp. If you are having trouble getting the edges to brown, use tongs to remove the wonton cups and place them directly on the oven rack to bake for 1-2 minutes. They should crisp up nicely.
- While the wonton skins are baking, in a large bowl, add the crab meat and mix gently with the lemon juice, salt and pepper. Delicately mix in the cream cheese, mayonnaise and Worcestershire sauce. Taste and add additional salt or Worcestershire sauce if needed.
- Spoon about 1 tablespoon of filling into each wonton cup. Return to the oven and bake for an additional 4 minutes (or you may serve as-is, just a little chilled). Garnish with green onion slivers or Mild Chili Threads.
Cook Time
10M
Prep Time
PT10M
Yield
8 (makes 24 Crab Rangoons)
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