This will be your new favorite appetizer!
Baked Crab Rangoon Cups
Ingredients
- 8 Ounces Lump Crab Meat use the good stuff here!
- 6 ounces Cream Cheese
- 3 Tablespoons Hellman's Mayonnaise
- Salt/Pepper/Frank's Hot Sauce to taste
- Big Handful of Chopped Chives
- 18 Wonton Wrappers
- 2 Tablespoons olive oil
Instructions
- In a mixer, beat cream cheese and mayo until smooth.
- Fold in the chives and lump crab meat gently and season generously with salt, pepper and Frank's Hot Sauce.
- Spray a mini muffin tin with Pam.
- Lay one wonton wrapper into each muffin cup.
- Divide the mixture into the wonton wrappers. A small ice cream scoop helps.
- Lightly brush the exposed parts of the wonton wrappers with olive oil.
- Sprinkle with extra chives, if desired.
- Bake at 350 for about 20 minutes until edges are golden.
- Serve with Tamari!
Liz Middleton says
OMG! I am so looking forward to making these! I love crab rangoons. Yummy!!
Gail carroll says
I adore all your recipes! You are my Woman!
SaraLily says
Awww they’re like little open faced crab rangoon sandwiches! =D I dig it! My sister makes similar treats with crescent roll dough – these could possibly be a healthier version! Slightly healthier perhaps? haha
SaraLily recently posted…Make It Magnificent Tonight…Atomic!
Hugs & Cookies xoxo says
hahah I like how you think!
Randy says
The only thing I do different I’d I use my deep fryer. Little more unhealthy but worth is.
Linda says
Can they be frozen after baked and reheated?