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  • Michelle Chalmers

    Baked Crab Ragoon 6 oz white crabmeat, drained/ chopped 4 oz cream cheese, softened 2 T lt mayonaise ½ tsp Sriracha 2 tsp finely slice chives fresh grnd pepper to taste 12 won ton wrappers Directions Preheat 350°F. Spray mini muffin tin w/ nonstick spray. In a med bowl, combine crab meat, cr cheese, mayo, Sriracha, chives, pepper. Place 1 won ton wrapper in each cup. Fill each won ton cup with crab mixture. Bake 15 to 20 minutes.

  • Ronnie Looman

    Baked Crab Rangoon Recipe ~ 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened 2 tablespoons light mayonaise ½ teaspoon Sriracha 2 teaspoons finely slice chives, plus more for garnish fresh ground pepper to taste 12 won ton wrappers DIRECTIONS: 1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray. 2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined. 3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture. 4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

  • Mary Bethel

    Crab Ragoons from PF Changs are heaven.... You can make them yourself! #appetizers - copied to recipes

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