Crab Rangoon Cups

Crab Rangoon Cups
Crab Rangoon Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Oil

  • 24

    wonton wrappers

  • 8

    ounces PHILADELPHIA Cream Cheese, at room temperature

  • 1

    can (6 ounces) lump crabmeat, drained

  • 1

    ⁄4 cup canned white sauce

  • 2

    tablespoons chopped scallions, plus more for optional garnish

  • 1

    tablespoon lemon juice

  • 1

    tablespoon Worcestershire sauce

  • 1

    ⁄2 teaspoon bottled crushed garlic

  • 1

    ⁄4 teaspoon mustard powder

Directions

Makes: 24 cups Preheat oven to 350°F. Using a pastry brush, brush 24 cups of a mini muffin tin with a thin layer of oil. Brush wonton wrappers with oil and press into cups. Bake until lightly browned, about 8 minutes. Let cool in pan on wire rack. (Leave oven on.) In a medium bowl, combine cream cheese, crabmeat, white sauce, 2 tablespoons scallions, lemon juice, Worcestershire, garlic, and mustard powder, stirring until well mixed. Scoop 1 heaping tablespoon of crab mixture into each wonton cup. 4. Bake until filling is hot and edges are golden brown, 5 to 7 minutes. Garnish with sliced scallions, if desired. Serve warm.

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