Crab Rangoon Cups
Because there is never enough filling and you still need the CRUNCH!
Ingredients
12 wonton wrappers
Nonstick spray
1/4 teaspoon salt
3 green onions finely chopped
8 ounces lump crab
8 ounces cream cheese, at room temperature
1 tablespoon soy sauce
1 tablespoon Worcestershire
2 teaspoons sesame oil
Cayenne pepper, for garnish
Sweet chili sauce, for garnish
Instructions
Preheat oven to 375F. Apply a generous layer of cooking spray to the wells of a 6-cup muffin pan. Sprinkle a pinch of salt at the bottom of each well.
Overlap 2 wonton wrappers to form a star and place it in the bottom of one of the greased wells. Repeat with the remaining wonton wrappers to fill the other greased wells. Bake for 7 minutes.
Reserve 1 tablespoon of green onions for garnish. In a medium bowl, mix remaining green onions, crab, cream cheese, soy sauce, Worcestershire sauce, and sesame oil.
Place about 3 tablespoons of filling into each wonton cup. Drop oven temperature to 350F and bake for 8 minutes. Cool for 3 minutes. To serve, garnish with a sprinkle of cayenne, reserved green onions and sweet chill sauce.
Crab Rangoon Cups
Ingredients
Instructions
- Preheat oven to 375F. Apply a generous layer of cooking spray to the wells of a 6-cup muffin pan. Sprinkle a pinch of salt at the bottom of each well.
- Overlap 2 wonton wrappers to form a star and place it in the bottom of one of the greased wells. Repeat with the remaining wonton wrappers to fill the other greased wells. Bake for 7 minutes.
- Reserve 1 tablespoon of green onions for garnish. In a medium bowl, mix remaining green onions, crab, cream cheese, soy sauce, Worcestershire sauce, and sesame oil.
- Place about 3 tablespoons of filling into each wonton cup. Drop oven temperature to 350F and bake for 8 minutes. Cool for 3 minutes. To serve, garnish with a sprinkle of cayenne, reserved green onions and sweet chill sauce.
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