Baked Crab Rangoons – Revisted
Once upon a time, in 2011, I shared a recipe for baked crab Rangoons. It continues to be one of my most popular posts and was even featured in All You magazine a couple years ago. That said I thought the slap-dash writing and not-so-great images needed a refresh so…it’s back!
- 6 oz. can of crab meat
- 8 oz. block of cream cheese (softened)
- wonton wrappers
- 1/2 cup of chopped green onions
Preheat your oven to 375 degrees and mix crab meat, cream cheese, and onions.
Put one heaping teaspoon of mixture in the middle of a wonton wrapper.
Pinch in the sides of the wrapper so that the points stick out and then place in a mini muffin pan.
If you do use a cookie sheet I would recommend pinching the rangoons as closed and tight as you can so you don’t end up with a mess. Or, you could just fold them over and improvise their shape to fit your needs.
Bake at 375 for 10-15 minutes, depending on your preference of browning.
Let the Rangoons cool in pans before serving.
P.S. You can also use the filling as a killer cheese ball. Just add 1/4 cup of finely shredded mozzarella cheese to the mix; shape it into a ball, roll in chopped nuts-I prefer almonds, let it set in the fridge for a couple of hours before serving.