Holiday Crab Rangoon Cups
A flavorful "baked not fried" version of Chinese Crab Rangoon
Ingredients
- 36 Wonton wrappers
- 8 oz Philly Cream Cheese, softened
- 2 tsp Worcestershire sauce
- 3 tsp Soy sauce
- 1+ tsp Sesame oil
- 1+ tbsp Sriracha sauce
- 1/2 cup Scallions, minced
- 1 cup Crab meat
- 36 Cilantro leaves
- 1 Small jar of red caviar (optional)
Instructions
- Preheat your oven to 350ยบ. Place a wonton wrapper in each cup of the muffin tin to form "cups". Bake for 10 minutes until edges start to brown.
- Mix the softened cream cheese, soy sauce, sesame oil, Worcestershire sauce, Sriracha sauce and scallions in a medium sized bowl. Blend until all ingredients all well mixed and smooth. Gently fold in the crab meat.
- Fill each wonton cup with a spoonful of the crab filling. For a festive holiday treat, top each with a very small amount of red caviar and top with a cilantro leaf.