Crab Rangoon Cups
By á-10254
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Sausage Stuffed Rolls (Klobasnek) 0/5 (0 Votes)
- Rhubarb Bars 0/5 (0 Votes)
- Cajun Shrimp & Grits 0/5 (0 Votes)
- Shredded Grilled Tilapia Tacos 0/5 (0 Votes)
- Olive Garden Shrimp Primavera 3/5 (1 Votes)
- Shrimp and Crab Meat Alcachofas 2.3/5 (3 Votes)
Review this recipe