I love Chinese food! I know, I know..this is American Chinese…and this can also be found in many Thai restaurants but I had to include this in my Asian recipe series, that I just happened to be on. I normally do not enjoy dairy products with seafood products. There are only a few recipes that I will eat, that mix milk and fish. This is definitely one of them. I have an aversion to deep-frying and I try to avoid it whenever I can. This is a very quick recipe, that I use as appetizers. If you don’t like having too much wonton, I would recommend trimming the wonton wrappers, before baking. It makes for easier “pop in the mouth” appetizers.
1 can (6 oz) white crab meat, drained and chopped
4 oz of cream cheese, softened
2 tablespoons of mayonnaise (I used light)
1/2 teaspoon of Sriracha
2 teaspoons of chives, finely chopped with extra for garnish
ground pepper, to taste
Wonton Wrappers, circle or square
- Preheat oven to 350 F
- Combine crab meat, cream cheese, mayonnaise, Sriracha, chives and ground pepper, mixing well
- Grease a nonstick mini muffin tray with cooking spray
- Place a wonton wrapper in each muffin mold, folding to fit the mold
- Place about a tablespoon of crab filling in each wonton
- Bake for 15-20 minutes, or until crab filling starts to brown
- Garnish with chives
Alternatively, you can place wonton wrappers on a greased baking tray, place a teaspoon of filling in the center of each wrap and fold over wonton, using some water to seal the edges, bake for about 8 minutes and then flip over each crab rangoon and bake an additional 8 minutes. Both sides should be golden brown.