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One of my favorite things to order at Chinese restaurants is crab rangoon. I mean, its fried(yum!), has cream cheese(yum!), and crab meat(yum!). What more could you ask for? Many times I even find myself ordering crab rangoon as my entrée! It is something I have always wanted to make at home but never knew how. What kind of wrapper would I use, is the filling just cream cheese and crab meat? If I go to an Italian restaurant I have no problems trying to recreate my meals at home. But in Chinese restaurants I never know where to start. I guess I’m just not very confident in my Chinese cooking. From now on though, I am going to start trying to recreate my meals. These crab rangoon cups turned out great. And even better, they are baked, not fried.
We made a bunch of Chinese restaurant inspired dishes one weekend and crab rangoon cups were one of them. Of all the dishes we made, these were by far the easiest. And they were tasty too! I especially loved the addition of Sriracha. It added a nice kick. I don’t think that the crab rangoons in restaurants are usually spicy, but I actually really liked the spiciness. They weren’t too spicy, but you could definitely taste the Sriracha. I am not a big fan of onion flavor, so I will skip the chives next time. Not to worry though, I ate my share of crab rangoon, even with the chives! We put some of these in the freezer and they reheated very well. They tasted just as good as when we first made them. If you like the unhealthy restaurant version of crab rangoon then you have to try these healthier ones! They are little cups of crab and cream cheese heaven!
Here is what you'll need
Combine the cream cheese, mayo, crab, chives, and Sriracha
Don't forget the pepper
Spray your muffin tin and put a wonton wrapper in each cup
Mix, mix, mix
Spoon the mixture into the cups and pop them in the oven
Bake until golden brown
Baked not fried = nearly guilt free
Ingredients
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. cream cheese, softened
2 tablespoons mayonaise
½ teaspoon Sriracha
2 teaspoons finely sliced chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers
Directions
Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper in a bowl and mix until combined. Place 1 won ton wrapper in each muffin cup. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab/cream cheese mixture. Bake about 15 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
Source: My Baking Addiction
These look so good! I think I may try these as a football game snack. Were the Won Ton wrappers easy to find?
PS – Love the (new?) Live Love Pasta apron!!
They were very good! Kelly got the wonton wrappers at Marianos. But I have seen them at Eurofresh. They are across from the milk by the cheese and hummus. Kelly got that apron for her birthday!
almost like how i made mine!! except i don’t put mayo, and green onion instead of chives and no sriracha
If you like a little kick, then try it with sriracha!
Oh yum! I want to make these for a staff potluck at the beach this week. Do you think they would still be good a few hours after baking? Or will the wonton wrappers get chewy? I would be baking them at noon and the potluck starts at 2:30.
I don’t think it would be a problem. I hope you like them!!
Thanks! Any recommendations on how to store them before the potluck? Should I leave them out or put in the fridge, covered or uncovered?
I would think they would be ok to leave unrefrigerated for a couple hours. But I would cover them. If you have access to a microwave your could refrigerate them and then microwave them.
Thanks for the recipe AND your help Kara!
I’ll let you know how it goes.
No problem!!
Made these last night, they were so simple and delicious! Surprisingly they tasted even better the next day, definitely going to make these again but going to use real crabmeat next time. Thanks for the recipe!
how long an they last in the fridege? i want to make them but its like 3-4 days away can i keep them this long?