Preheat oven to 350. Spray mini muffin tin with nonstick cooking spray.
In a bowl, mix together the crab meat, cream cheese, mayonaise, Sriracha, chives and pepper.
Place one wonton wrapper in each muffin cup. The edges of the wrapper may extend slightly and may need to be folded slightly. Fill the center of each wonton cup with the crab mixture.
Bake 15-20 Minutes or until edges of cups are golden brown.
ENJOY!!
Ingredients:
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
fresh ground pepper to taste
12 won ton wrappers
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
fresh ground pepper to taste
12 won ton wrappers
DIRECTIONS:
1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray ( I didn't have one so I used a regular sized muffin pan, it they come out just fine)
2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined (I'm not a fan of chives, so I left them out)
3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.
4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through.
Recipe courtesy of: http://www.mybakingaddiction.com/baby-shower-crab-rangoons/
