Baked Crab Rangoon Cups

From Hardly Housewives

I love Crab Rangoon. Next to Brie en Croute, it is my favorite appetizer. However I don't love the fact that it is fried. That is why I came up with a Baked Crab Rangoon recipe, which is a wonderful, healthier alternative. But, I'll be honest, it is a little time consuming folding and sealing all those wontons!

So when I stumbled upon the Hardly Housewives blog and its recipe for Baked Crab Rangoon Cups, I knew I had to try them. When I first read the recipe, I thought it sounded like too much cream cheese per other ingredient ratio. But, I always like to try recipes how they are written the first time and adjust them to my tastes, if necessary, the next time. So I followed the recipe exactly. They were definitely yummy, but I was right: too much cream cheese.

Of course, that didn't stop my husband and I from devouring them. I do plan to adjust this recipe and make them again, and I'll post that recipe too once I test it out. I would recommend cutting back on the amount of cream cheese by a few ounces, unless you really want to taste the cream cheese.  I served them with sweet and sour sauce.

Ingredients:

6-oz Premium Lump Crab Meat

2 Tbs Mayonnaise

8-oz Cream Cheese (I used 1/3 Less Fat)

4-oz Water Chestnuts, chopped

½ t. Garlic Powder

2 T. Lemon Juice

2 Green Onions, chopped, green and white parts separated

24 Wonton Wrappers

Directions:

Preheat oven to 375 degrees. Combine mayonnaise, cream cheese garlic powder and lemon juice in medium bowl. Add water chestnuts, crab, and green portions of the onions, and fold into the cream cheese mixture.

Spray a mini muffin pan with cooking spray. Press the wonton wrappers into the pan. Spray the tops of the wrappers with cooking spray. Bake for 3-4 minutes or until just starting to brown. Fill each wonton cup with filling. Bake approximately 5-6 minutes or until golden brown and filling is hot. Top with white portions of onions and serve immediately.

Yields: 24 Baked Crab Rangoon Cups 

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