Monday, May 23, 2011

Baked Crab/Bacon Rangoon

This is the perfect party appetizer. Its warm, creamy and crispy! If you are not a fan of crab then substitute it with real crumbled bacon bits. If you do use the crab do not use immitation, it's just not the same.This is always a hit!

Baked Crab/Bacon Rangoon
  • 1 can (6 oz) white crab meat drained and flaked or (1/2 cup real bacon bits)
  • 1 block cream cheese, softened
  • 1/2 cup thinly sliced green onions
  • 1/4 cup mayo
  • 1 tsp lemon juice
  • 12 Wonton wrappers
Heat oven to 350 degrees. Mix crab meat/bacon, cream cheese spread, onions, lemon juice and mayo. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions or crumbled bacon if desired.

1 comment:

Sharee said...

Thanks for posting this recipe. I was wondering what the recipe was. I think I had like 3 of these at the meeting. You are a wonderful cook!