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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 16 2013

Baked Crab Rangoon


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24 wonton wrappers (I used Nasoya brand)
olive oil cooking spray
8oz lump crab meat
1 tsp Worcestershire sauce
2.5 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper (optional)
1/2 cup reduced fat cream cheese
1/3 cup scallions, washed and thinly sliced


Preheat oven to 375.


Spray mini muffin tin with olive oil spray.


Push a wonton wrapper into each muffin tin. In a mixing bowl, combine crab, Worcestershire, curry, ginger and cayenne. Mix with a fork, breaking up large chunks of crab


Add cream cheese, mashing with a fork until fully incorporated. Using a teaspoon, spoon filling mixture into wontons. Fold ends of wonton wrapper over mixture, wet finger to seal.


Bake for 10 minutes, until ends are slighly browned. Serve hot garnished with scallions.