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"Better Than Takeout" Crab Rangoons

Update: This recipe was posted long before I went low carb and gluten free. I have since posted a low carb and gluten free crab rangoon recipe. Enjoy! Crab rangoons are one of my favorite guilty pleasures! On the rare occasions when we go to a Chinese buffet I do try to stick with the...Read More »
  • Gabby Garcia-Yeager

    4 cheap ingredients and super easy crab ragoons

  • Kym Hurst

    "Better Than Takeout" Crab Rangoons- 4 cheap ingredients and super easy CRAB RANGOONS!... 8 oz cream cheese softened 4 oz imitation crab meat 1 medium sized onion, chopped 50 wonton wrappers oil for frying

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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.

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Crab Rangoon Recipe by Michelle Flynn (Brown Eyed Baker)

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.

Healthy Baked Crab Rangoons!

Crab Rangoon Dip -- cream cheese, sour cream, lump crab meat, honey, soy sauce, Worcestershire sauce, garlic powder, sugar, salt, black pepper, wonton wrappers, canola oil for frying

I Breathe... I'm Hungry...: "Better Than Takeout" Crab Rangoons. I just LOVE crab ragoon... so excited to try this!