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.
Baked Crab Rangoon Made these yesterday, even my picky eater loved them! I would recommend reducing the cream cheese by 2 oz and replacing it with more crab meat, to get a better ratio per Rangoon. So easy to make Cindy Davis
Baked Crab Rangoon | • 2 TB sour cream (light is fine) • 8oz cream cheese, softened (I used reduced fat) • 1 scallion, thinly sliced • 1 garlic clove, minced • 1/4 tsp ground ginger • 1 tsp soy sauce • 1/2 tsp sugar • 1/2 C crab meat, drained • wonton wrappers