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One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food. Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}.
Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately. Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation!
I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. There is a Chinese restaurant in town that I simply adore and have been frequenting since my sophomore year of college. The restaurant doesn’t have much curb appeal and the interior leaves much to be desired. A giant Buddha welcomes you into a dark atmosphere with discolored lace curtains, crooked booths and satin menus that appear to have been gnawed on by something.
But…I keep going back because they have the most amazing Crab Rangoon on the planet. These little bundles of bliss are fried to perfection with the ideal ratio of crab to cream cheese and their dipping sauce is to die for. I could potentially eat them every day of the week and be completely content in life. However, as appealing as a daily fix of Crab Rangoon sounds, they are fried and my rear end would probably expand to exponential widths. Plus, the owner scares me and a daily dose of her could potentially land me in therapy.
If you have some time, definitely take a few minutes to click around and check out what these other ladies created. I’m betting you’ll be smitten with everything you see!
Congratulations, Amanda!
Drinks
Add a Pinch – i am baby Shower Punch
TidyMom – Ducky Bath Blue Punch
Savory Bites
Dine and Dish – Stuffed Mushrooms
GoodLife Eats – Cucumber Sandwich Recipe
My Baking Addiction – Crab Rangoons
Simple Bites – Spring Crudité, Buttermilk-Black Pepper Dip
Desserts
A Farmgirl’s Dabbles – {i am baby} cakes
Bake at 350 – Baby on Board Cookies
Bakers Royale – Baby Shower Cupcakes
Bluebonnets and Brownies – Mini Fruit Pizzas
Confessions of a Cookbook Queen – Homemade Butter Mints
Food for My Family – Baby Shower Macarons
Gourmande in the Kitchen – Chocolate Blueberry Truffles
My Kitchen Addiction – Sourdough Cinnamon Rolls
She Wears Many Hats – “B” is for Boy – Itty Bitty Baby Cupcakes
Smith Bites – Strawberries with Brown Sugar Dip
What’s Cooking with Kids – Hamentashen cookies
Last But Not Least
Wenderly – Baby Cards
Baked Crab Rangoon
Equipment
- Mini muffin pan
Ingredients
- 1 can white crabmeat 6 ounces, drained and chopped
- 4 ounces cream cheese softened
- 2 tablespoons mayonnaise
- ½ teaspoon Sriracha
- 2 teaspoons finely sliced chives plus more for garnish
- fresh ground pepper to taste
- 12 won ton wrappers
Instructions
- Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
- In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.
- 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.
- Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I usually use wonton cups for my salsa. Never thought of such good use of wonton cups. I’ve got to give this crab rangoon a try. Thank you so much for creating this!
-Cher
Making these tomorrow night for Ash Wednesday! But I might have to add more Sriracha – 1/2 tsp doesn’t seem nearly enough for my taste buds :D
Oh! I just noticed you said to use a MINI muffin tin. Whew! Glad I saw that before I tried it! I would have made cupcake size rangoons and it would have been a disaster. Crisis averted :)
Thanks for the recipe!
Rebecca-
We added more Sriracha too – I’m kind of obsessed with the stuff! Thanks for stopping by!
-Jamie
This is one of my very favorite dishes to order at a restaurant, cannot wait to make them at home.
Being an “extra sauce” kinda girl I will probably pair it with a plum dipping sauce.
Recipe here:
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar
These look amazing! I whipped this up as a dip the other day when i needed a quick and tasty lunch, thank you! :)
75 calories each. These are great! Thanks!
Made those last night they were amazing!
Just took down recipe for crab rangoon, and can’t wait to make them for daughter this weekend! We fry ours, but this looks so nice! Thank you! debi
I made these over the weekend and they were delicious, except the bottom was soggy! Is this the way they are supposed to bake or should I prebake the wonton first?
I made baked crab rangoons several years ago and we hated them. The wonton wrapper came out too hard , it wasnt the crispy crunchy texture you get from frying them, did you get the same thing and just happen to like it or was there trick I missed to get them to be a crunchy texture?
Kashya-
They were certainly not the same texture as they fried version, but they were crisp and crunchy.
-Jamie
I’ve been very curious to use wonton wrappers for ravioli, but now I may have to try these! Love crab rangoons. Haven’t had them in forever!