Baked Crab Rangoon Cups
Who can resist crab rangoon? As a healthier alternative, I tried to make Baked Crab Rangoon Cups and loved how they turned out! There were many recipes out there on the web, so I combined a few to make my own.
Makes 24 mini Crab Rangoon Cups
- 1 (8 oz) container of Jumbo Lump Crabmeat
- 1 (8 oz) reduced fat cream cheese, softened (take out of fridge as you prep everything else)
- 2 tablespoons light mayonaise – we use the one made with olive oil
- ½ teaspoon Sriracha
- 4 teaspoons minced chives, you can use the extra for garnish
- Salt & pepper
- 1 package of won ton wrappers (you’ll only need 24 wrappers). Make sure this is not frozen, defrost in fridge overnight if need be.
- Mini Muffin Pan (24 mini muffins)
READY TO COOK
- Preheat the oven to bake or convection bake 350 degrees F
- Spray a mini muffin tin with olive oil mister/non stick cooking spray or “I Can’t Believe it’s not Butter”
- Use a medium bowl and combine the crab meat, cream cheese, mayonaise, Sriracha & chives.
- Mash up the crab and mix the cream cheese well. I used a large fork/spoon.
- Add a sprinkle of Salt & Pepper. You can always add more but this is to taste. It depends on how salty the crab meat you used is already. The crab is pre-cooked, so don’t worry about food poisoning
- Place a won ton wrapper in each of the mini muffin cups.
- Don’t worry if the edges stick out, those are the pieces that are the most crispy!
- Fill each won ton cup with crab mixture.
- Bake for 15-20 minutes but keep a watch to make sure the edges do not burn.
- Top with any extra chives.
- Serve with a sweet thai sauce or eat alone. Be careful, they will be very hot out of the oven.