ingredients list:
- 1 can (6 oz.) white crabmeat, drained and chopped
- 8 oz. (1 pkg) cream cheese, softened
- 2 tbsp light mayo
- 1/2 tsp Sriracha
- 2 tsp sliced chives, + more for garnish
- ground pepper to taste
- 20 (or so) won ton wrappers
to make: preheat oven to 350 degrees. mix crabmeat, cream cheese, mayo, Sriracha, chives, and pepper in a small bowl until well combined. place 1 wonton wrapper in each cup of a mini muffin tin (i had to trim about 1/4 inch off 2 sides of the wonton wrappers so there wasn't too much overhang). fill center of each wonton wrapped with 1 heaping tsp of crab mixture. bake for 5-10 minutes until edges of cups are golden brown and filling is heated through. garnish with reserved chives.
***
so... i actually thought these were just "eh". i really liked the idea of baking the rangoons to avoid all of those fry-calories, in addition to having a cuter presentation... but if you still have chinese take out fry-flavor in your mind, it will mess you up. you have to think of these as just a "crab app", NOT the standard crab rangoon. in addition, the great part about these is that they taste just like real, fresh crab. crab rangoons really taste nothing like crab... so if you're not a crabby person, you will not like these. overall census was just that. crab lovers LOVED these, the ones that aren't into crab were not (seems pretty logical actually). i'm a crab liker, so i think for me these were more like a 5 *****. apparently fried and minimal crab / fake crab mixture is more my speed!
- 8 oz. (1 pkg) cream cheese, softened
- 2 tbsp light mayo
- 1/2 tsp Sriracha
- 2 tsp sliced chives, + more for garnish
- ground pepper to taste
- 20 (or so) won ton wrappers
to make: preheat oven to 350 degrees. mix crabmeat, cream cheese, mayo, Sriracha, chives, and pepper in a small bowl until well combined. place 1 wonton wrapper in each cup of a mini muffin tin (i had to trim about 1/4 inch off 2 sides of the wonton wrappers so there wasn't too much overhang). fill center of each wonton wrapped with 1 heaping tsp of crab mixture. bake for 5-10 minutes until edges of cups are golden brown and filling is heated through. garnish with reserved chives.
***
so... i actually thought these were just "eh". i really liked the idea of baking the rangoons to avoid all of those fry-calories, in addition to having a cuter presentation... but if you still have chinese take out fry-flavor in your mind, it will mess you up. you have to think of these as just a "crab app", NOT the standard crab rangoon. in addition, the great part about these is that they taste just like real, fresh crab. crab rangoons really taste nothing like crab... so if you're not a crabby person, you will not like these. overall census was just that. crab lovers LOVED these, the ones that aren't into crab were not (seems pretty logical actually). i'm a crab liker, so i think for me these were more like a 5 *****. apparently fried and minimal crab / fake crab mixture is more my speed!
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