Thursday, January 26, 2012
Mini Crab Rangoons
My most popular recipe, by far, is the Crab Rangoon Dip. I've taken the same recipe and stepped it up a notch. Here, the dip is divided up into little wonton wrappers and baked until golden brown. It's the perfect party appetizer and to make it even better, I've made the recipe a little lighter!
-1 package of wonton wrappers/skins (found in the bagged salad section of the grocery store)
-2 cans of crab meat
-16 ounces (2 blocks) light cream cheese, softened
-1/2 cup light sour cream
-4 green onions, chopped
-1.5 tsp. Worcestershire sauce
-2 Tbsp. powder sugar
-1/2 tsp. garlic powder
-1/2 tsp lemon juice
-1 mini-cupcake pan
First, in a large bowl, combine all ingredients other than the wonton wrappers. Stir until well blended. Preheat the oven to 350 degrees.
While the oven is preheating, coat the muffin tin with non-stick spray. Place a wonton wrapper in each slot and push down forming a little cup.
Bake the wontons for 5 minutes. Pull the pan out and put about 1 Tbsp of crab mixture in each wonton cup.
Bake again for 10-15 minutes keeping an eye on the wontons, making sure they don't burn. Garnish with a sprinkle of green onions and serve warm! You'll most likely have leftover crab stuffing. You can stick it in the oven and enjoy with chips....even the next day!