I love, love, love crab rangoon. When Kelly made it for a get-together that Chad and I were out of town for, I was really bummed that I missed it. I thought it would be good for the luau party, and people ate them up. I should have made a double batch because they went quick. I bought imitation crab meat to cut down on costs, but when I make these again I will use real crab meat.
Crab Rangoon
From My Sweet Life
8 oz cream cheese, softened
3 green onions, finely chopped (I used about 6)
1 cup of crab meat
1 tbsp of hot sauce (Sriracha)
1 package of wonton wrappers
Preheat oven to 400. Mix all ingredients well in bowl, except wrappers. Put about a teaspoon and a half of mixture in center of each wrapper. Twist wrapper and pinch to seal. Place won tons on baking sheet coated with cooking spray. Bake until they start to brown - should be about 15 to 20 minutes. Serve with sweet chili sauce (we used the Smack My Sweet Ass and Call Me Sally from Tijuana Flats...yum!).
Crab Rangoon
From My Sweet Life
8 oz cream cheese, softened
3 green onions, finely chopped (I used about 6)
1 cup of crab meat
1 tbsp of hot sauce (Sriracha)
1 package of wonton wrappers
Preheat oven to 400. Mix all ingredients well in bowl, except wrappers. Put about a teaspoon and a half of mixture in center of each wrapper. Twist wrapper and pinch to seal. Place won tons on baking sheet coated with cooking spray. Bake until they start to brown - should be about 15 to 20 minutes. Serve with sweet chili sauce (we used the Smack My Sweet Ass and Call Me Sally from Tijuana Flats...yum!).
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