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. Recipe, Minis Muffins, Crabs Ragoon, Cream Cheese, Muffins Tins, Pf Changing, Baked Crab Rangoons, Appetizer, Baking Crabs Rangoons
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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!
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