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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.
Crab Rangoons - These were SO super simple to make, you'll wonder why you pay so much for them in a restaurant! And there is an alternative recipe for Southwestern Chicken Rangoons (my son's request). Step-by-step photo tutorial included.
Crab Rangoon 4 ounces cream cheese 1/3 cup mayonnaise 1 clove garlic, minced or a few dashes of granulated garlic 2 green onions, sliced 6 ounces good crab meat 30 mini Fillo cup shells duck sauce Mix the first 4 ingredients together until smooth and fold in crab meat. Using a small spoon, fill each Fillo Cup. Bake in 400 degree oven for 7 minutes. Serve with duck sauce. Makes 30 pieces.
Baked Crab Rangoon. I'm going to use yogurt cheese and Greek yogurt instead of cream cheese & sour cream. Hope these taste as delicious as they look!
Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.
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