Baked Crab Rangoon: 12 Won Ton wrappers in mini muffin tins filled with mixture of 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. softened cream cheese, 2 tablespoons light mayonnaise, ½ teas. Sriracha, 2 teas. finely slice chives, fresh ground pepper to taste. Garnish with a sprinkle of chives. Bake 15-20 min. at 350 degrees until lightly golden and warm.
JUMBO LUMP CRAB CAKES 1 pound jumbo lump crab meat 1/4 cup panko 2 teaspoons old bay seasoning salt/pepper 2 scallions - thinly sliced 2 tablespoons flat leaf Italian parsley - roughly chopped 1 egg - beaten flour to coat 1/4 cup vegetable oil