Sunday, May 24, 2009

Crab Rangoon Cups

I love food. I love Asian food. And I l-o-v-e crab rangoons.

But there's something about deep-fried, cream-cheese-filled numminess that tells me it's probably not the greatest thing for my thighs. Hence, here is a tried-and-true recipe for non-fried, cream-cheese-filled numminess!

Inspired by


1 pkg wonton wrappers
1 8 oz pkg light cream cheese (See? It's practically diet food!)
1 can crabmeat, DRAINED
2 bunches green onions, thinly sliced
Seasoned salt
Garlic powder
Onion powder


1. Preheat oven to 350.

2. Mix cream cheese, crabmeat, green onions, and seasonings (to taste) in a small bowl.

3. Spray a muffin tin with cooking spray. Put wonton wrappers in muffin depressions so that they form a little cup.

4. Place a heaping spoonful of crab mixture into each cup. Bake for 12-15 minutes. Edges of the cups should be light brown in color.

(5. Say "you're welcome" to your thighs, which should be thanking you by now.)
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