Crab Rangoon Cups

Submitted by KelBel

"This is an easier, lower fat version of my favorite Chinese appetizer."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 24

ingredients

• 8 ounces crabmeat, drained (can use imitation)
• 8 ounces reduced-fat cream cheese, room temperature
• 1⁄2 teaspoon A.1. Original Sauce
• 1⁄4 teaspoon garlic powder
• 24 wonton wrappers
• 1⁄4 cup Chinese duck sauce

directions

1. Preheat oven to 350 degrees.
2. Mix first four ingredients together. Set aside.
3. Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
4. Place a heaping teaspoon of crab mixture in each cup.
5. Bake 12-15 minutes.
6. Remove from oven and top each with 1/2 teaspoon duck sauce.

Reviews

[nott2339]

These are delicious and were a hit at the party mom and I took them to. We added some minced green onion to the mixture. We also used worcestershire since we did not have A-1.<br/>A real winner. Thank you, KelBel!

 

[jhathaway]

EXCELLENT!! I added green onion and cheese for a little extra something. Delish!

 

[Stephanie S.]

These are so easy. I made these for dinner the other night and we loved them. I liked filling the cups instead of folding and sealing the originals. I will make these again....so good and easy.

 

[Miss Tinkerbell]

This was so simple and delicious! I do not have a mini-cupcake pan though, so I used the regular muffin tin instead. It still worked out well. I love crab rangoons, but hate the thought of having to seal the edges and frying, etc. This recipe was a better alternative for us. Thank you.

 

[Michelle S.]

Add me to the list who loved this idea but found the filling bland. I even added some chives and dried onion. I will make this again, but will play with the filling to see if I can get it to where it is a little more flavorful.