Recipe courtesy of Kardea Brown
Crab Rangoon Wonton Cups
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 150
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 22 mg
- Sodium
- 307 mg
Crab rangoon is one of my favorite appetizers to order when I go to a Chinese restaurant, so I decided to make an inspired version at home. In addition to more crabmeat, I've also added white Cheddar and roasted red peppers. These are so good — I bet you can't eat just one!
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 150
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 22 mg
- Sodium
- 307 mg
Ingredients
Directions
Special equipment:
a 24-count mini muffin tin- Preheat the oven to 350 degrees F. Coat a 24-count mini muffin tin with nonstick cooking spray.
- Press one wonton wrapper into each well of the muffin tin. Coat the top of the wonton wrappers with cooking spray. Bake until golden brown, about 8 minutes.
- Meanwhile, combine the cream cheese, Cheddar, the white part of the green onions, roasted red peppers, Worcestershire sauce, seafood seasoning, garlic powder, onion powder, salt and pepper in a bowl until fully incorporated. Gently fold in the crabmeat and set aside.
- Spoon about 1 tablespoon filling into each of the wonton cups. Cover with aluminum foil and bake until the filling is warmed through and bubbly, about 20 minutes. Immediately remove the wontons from the muffin tin to a wire baking rack so the cups remain crispy. Garnish each wonton with the green parts of the green onions and the bell pepper. Serve hot.
