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Better than any Chinese restaurant’s Crab Rangoon – Baked Version!!!

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 8oz package cream cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup sliced green onions
  • 8 ounces of flaked crab
  • 25 to 30 wonton squares or 8 egg roll wrappers cut into quarters.
  • Canola oil for brushing the wontons

Instructions

  1. Preheat oven to 350F.
  2. Mix all ingredients together but wontons and oil.
  3. Brush each wonton wrapper with oil and place in a mini muffin tin having the edges stick out and over the top.
  4. Fill with filling (about a 1/2 -1 tsp).
  5. Take opposite corners of the wonton and gently “pinch together”.
  6. Repeat with the remaining corners – you want it to just slightly form a point. They will open slightly when cooking – that’s OK.
  7. Bake for 10-12 minutes or until golden brown/desired crispiness. Keep in mind that they will crisp up slightly more when they are removed from the pan and allowed to slightly cool.
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