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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 16 2013

Baked Crab Rangoon

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.