Baked Crab Rangoon

Need a quick and easy appetizer for Christmas? Here it is.

Baked Crab Rangoons.

I love crab rangoon! Don't you?

Oh I forgot there are a few of you who don't like seafood, so this recipe probably doesn't do it for you. Sorry seafood haters (or those of you with an allergy). Lord, I couldn't imagine living in the ocean state with a seafood allergy. Must be horrible!

So for those of you who are with me let me say "I love seafood!" I don't think there is a seafood I don't like. Mussels, clams, shrimp, oysters, all the fishies (although blue fish can be a bit too fishy for me sometimes), I could just live on the stuff and luckily I live in a state where the fish is plentiful and reasonably priced. Even Christmas is all about the seafood here. I'm so lucky to be born into a Sicilian family, cause that means 7 fishes on Christmas Eve!

My oldest son isn't really a seafood lover. He picks at a few things. My youngest is about the same, but they will both eat Crab Rangoon. It's got to be one of the most popular dishes on the menu at your local Chinese place I would assume right?



Those little bundles of joy that you order from your local take-out...they got nuttin' on these babies. Crunchy on the outside and creamy crabby on the inside.

Baked Crab Rangoon
Adapted from a recipe at My Baking Addiction
1 can (6oz) white crabmeat, drained and chopped
4 oz cream cheese, softened (I used only 3 oz)
2 tablespoons mayo
½ teaspoon Sriracha (optional)
2 teaspoons finely chopped chives
Ground pepper to taste
12 wonton wrapper

Oven to 350. Spray a MINI muffin pan with nonstick spray. 

Combine all the ingredients in a medium bowl. Mix until combined.

Place a wonton wrapper in the muffin cups. Push the wrapper down into the pan so it fits snugly in the bottom. Fill with about a teaspoon of the mixture.

Bake 15 to 20 minutes, or until edges are golden and crisp and filling is heated through. Garnish with extra chives if you’d like.