My most popular recipe, by far, is the Crab Rangoon Dip. I've taken the same recipe and stepped it up a notch. Here, the dip is divided up into little wonton wrappers and baked until golden brown. It's the perfect party appetizer and to make it even better, I've made the recipe a little lighter!
Ingredients:
-1 package of wonton wrappers/skins (found in the bagged salad section of the grocery store)
-2 cans of crab meat
-16 ounces (2 blocks) light cream cheese, softened
-1/2 cup light sour cream
-4 green onions, chopped
-1.5 tsp. Worcestershire sauce
-2 Tbsp. powder sugar
-1/2 tsp. garlic powder
-1/2 tsp lemon juice
Gadgets Needed:
-1 mini-cupcake pan
First, in a large bowl, combine all ingredients other than the wonton wrappers. Stir until well blended. Preheat the oven to 350 degrees.
While the oven is preheating, coat the muffin tin with non-stick spray. Place a wonton wrapper in each slot and push down forming a little cup.
Bake the wontons for 5 minutes. Pull the pan out and put about 1 Tbsp of crab mixture in each wonton cup.
Bake again for 10-15 minutes keeping an eye on the wontons, making sure they don't burn. Garnish with a sprinkle of green onions and serve warm! You'll most likely have leftover crab stuffing. You can stick it in the oven and enjoy with chips....even the next day!
These are SO delish! Great appetizer to make!!
ReplyDeleteWow! Do these look great! Thanks!
ReplyDeleteEveryone should make these for the Super Bowl.
ReplyDeleteUM YUM!?!?! I'm totally going to make these (and pin them!) thanks so much for sharing! :)
ReplyDeletexo
thoughtsbyapetitebrunette.com
so much easier than wrapping them all! i'll have to try this soon. thanks for sharing!
ReplyDeletejess @
tupelocreative.blogspot.com
yummy! thanks so much for the recipe!
ReplyDeleteHi! Can anyone tell me how many pieces this recipe makes?
ReplyDeleteThank you!
Anonymous, to be honest I've never counted. I know they make A LOT! which probably isn't helpful. You can bet on about 48 pieces. I only made about half of that and ate the rest of the filling as a dip. Sorry I can't be of more help...I will count it out next time. Let us know if you come up with a number.
DeleteThank you so much! I'm making them for a bridal shower this weekend, and will likely double or triple the recipe (we are expecting about 60 people). If they are as good as everyone says they are, I'm sure people will want at least two or three! I'll post a follow up next week!
DeleteI was able to get 48 out of a batch.
DeleteThanks!!
DeleteI was wondering if you could make these ahead and freeze them?
ReplyDeleteI've never tried doing this, but I would recommend making the crab mixture and placing a dollop into each raw (don't bake) wonton wrapper in the mini muffin tin. I would then freeze them in the tin and then pop them out and place in a gallon freezer baggie. To re-heat you will most likely have to put them back in the mini-muffin tin to keep their shape and cook them a little longer since the crab mixture will be frozen. If you try this, please let us know!
DeleteI did this and I took them out of freezer about 15 minutes before needing them popped them in mini-muffin tin put them in pre-heated 350 oven for 25 minutes and they were great. Just be sure to spray muffin tin before putting them back in it. I have also made this and cooked then froze it ... then when needed it got it out ... dipped it out of container and put in crock pot on high until bubbles (doesn't need to be cooked again) then turned it down to warm and served with fried wontons. Great when something is needed quick. Every that I serve this to loves it.
DeleteLittledove in MS
I made these last night but used non-fat greek yogurt instead of the sourcream and they are delicious! question, is there a way to tell when they are "done" or is it just at my own disgretion?
ReplyDeleteGlad they worked with non-fat green yogurt! It usually takes about 10-15 minutes, but the best way is to just use your eye and wait for the crab stuffing to bubble and the wonton wrappers to brown.
DeleteI was wondering how important the powdered sugar is to the recipe? I usually use stevia, which is granulated. Does it truly NEED sugar at all, or is it a preference? Or is the powdered specifically needed? Thanks!
ReplyDeleteTammie, The powdered sugar just gives it a little sweetness and the "powdered" part just makes it mix in well with the rest of the dip. I'm sure a little stevia would work well, just be careful to not use too much. I find Stevia can quickly add sweetness. I hope you like the recipe!
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