Baked Crab Rangoon Cups- Revisited

This post is going to look quite similar to my last post, Baked Crab Rangoon Cups.  But this is my improved version of that recipe.  I think the flavor in this recipe is much more balanced than the first one, which was heavy on the cream cheese.  This is definitely the winner of the two.  Yum!  Again I served with sweet & sour sauce.

Ingredients

5-6 oz cream cheese, softened (I used 1/3 Less Fat)

2 T. Mayonnaise (I used Smart Balance)

1 t. soy sauce (I used reduced sodium)

1 t. lemon juice

1/2 t. garlic powder

4 oz. water chestnuts, chopped

6 oz. premium lump crabmeat

1-2 green onions, chopped, green and white parts separated

24 wonton wrappers

Cooking spray

Directions

Preheat oven to 375 degrees.  Spray mini muffin pan with cooking spray.  Place wonton wrappers into muffin pan and spray the tops with cooking spray.  Bake 3-4 minutes, or until just starting to brown.  Remove from oven.

Meanwhile, combine cream cheese, mayonnaise, soy sauce, lemon juice and garlic powder in medium bowl.  Add water chestnuts, crab, and green parts of onions and gently fold into the cream cheese mixture.  Fill wonton cups with filling and return to oven to bake for 5-6 minutes or until golden brown and filling is hot.  Top with white parts of onions and serve immediately.

Yields:  24 Baked Crab Rangoon Cups

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