Baked Crab Rangoon


Dungeness Crab!  I love Dungeness Crab so much that, when its in season, I eat it at home at least once a week. We can get it for such a reasonable price here in Sonoma County, how could I not? Here is a recipe to use some of your crab (if you have any) for an appetizer. Simple, fresh, and delicious!

Baked Crab Rangoon

6 oz crabmeat
4 oz cream cheese
2 green onions, finely chopped
2-4 T mayo
Dash worcestershire sauce
Cracked pepper
Won Ton wrappers

Combine first 3 ingredients. Add enough mayo to moisten and make it creamy. Add worcestershire sauce and fresh cracked pepper.
Spray muffin pan cups with a little oil. Drape each cup with won ton wrapper. Add a dollop of filling. Bake 18-20 mins at 425 degrees until filling is warm and edges are golden brown. Makes approximately 12 won tons.



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