Crab Rangoon Wonton Cups (Print Version)
# Ingredients:
→ Wrappers
01 -
12 wonton wrappers
→ Filling
02 -
12 ounces cream cheese, softened
03 -
1/4 cup sour cream
04 -
4 ounces imitation crab meat
05 -
2 green onions, thinly sliced
06 -
1/4 teaspoon Worcestershire sauce
07 -
1/4 teaspoon soy sauce
# Instructions:
01 -
Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray.
02 -
Place one wonton wrapper into each muffin cup. Bake for 10 minutes or until the edges start to brown.
03 -
While the wrappers bake, combine softened cream cheese, sour cream, 1 sliced green onion, Worcestershire sauce, and soy sauce in a medium bowl. Mix until smooth.
04 -
Finely chop the imitation crab by pulsing it in a food processor. Fold the chopped crab into the cream cheese mixture.
05 -
Remove baked wonton wrappers from oven and allow to cool slightly. Spoon the filling into each cup and return to the oven. Bake for an additional 8 to 12 minutes.
06 -
Top each wonton cup with remaining sliced green onions. Serve warm with sweet and sour or sweet chili sauce if desired.
# Notes:
01 -
If preferred, substitute imitation crab with one can of drained lump crab meat.