Appetizers are a favorite during the holiday season, especially on New Years Eve. I usually don’t plan much for dinner, I’m happy with a variety of good munchies. Some type of crab appetizer is always on my list and this year, I’ll make another batch of these Baked Crab Rangoon Cups. Unlike the typical fried version, these are baked in the oven. This means that they are easier to make and also a little bit healthier.
I’ve made Crab Rangoon before but when I saw the idea of putting the filling in cups, I decided to try it. It worked out great and was actually much easier. I didn’t really think about it in time but I think a teaspoon of sweet and sour sauce would be good on top of each one. I love the combination! But I will do that when I make these for News Years Eve! You could always just have a bowl of your favorite sauce for guests to spoon over the cups as they like…
The wontons can be fitted into either mini muffin tins or the regular sized tins. I tried both and can’t really say which I like better. I think it really depends on how you want to serve them. Don’t go heavy on the baking spray, but you do need to use it on both the tin and on top of the filled cups before you bake them.
- 8 oz cream cheese, softened
- 2 Tablespoons sour cream
- 1 green onion, sliced thin
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- ¼ teaspoon ground ginger
- 6 oz crab meat, drained
- wonton wrappers
- Preheat oven to 350°F. Spray 24 mini muffin cups or 12 regular muffin cups with baking spray. Fit wonton wrappers into the cups.
- In a small bowl, combine the cream cheese, sour cream, onion, garlic, soy sauce and ginger. Gently stir in crab.
- Spoon cream cheese mixture into cups. Lightly spray with baking spray. Bake until edges are golden brown. About 7 to 10 minutes, depending on size.
Pinterest Ready Pins