One of my favorite things to order at Chinese restaurants is crab rangoon. I mean, its fried(yum!), has cream cheese(yum!), and crab meat(yum!). What more could you ask for? Many times I even find myself ordering crab rangoon as my entrée! It is something I have always wanted to make at home but never knew how. What kind of wrapper would I use, is the filling just cream cheese and crab meat? If I go to an Italian restaurant I have no problems trying to recreate my meals at home. But in Chinese restaurants I never know where to start. I guess I’m just not very confident in my Chinese cooking. From now on though, I am going to start trying to recreate my meals. These crab rangoon cups turned out great. And even better, they are baked, not fried.
We made a bunch of Chinese restaurant inspired dishes one weekend and crab rangoon cups were one of them. Of all the dishes we made, these were by far the easiest. And they were tasty too! I especially loved the addition of Sriracha. It added a nice kick. I don’t think that the crab rangoons in restaurants are usually spicy, but I actually really liked the spiciness. They weren’t too spicy, but you could definitely taste the Sriracha. I am not a big fan of onion flavor, so I will skip the chives next time. Not to worry though, I ate my share of crab rangoon, even with the chives! We put some of these in the freezer and they reheated very well. They tasted just as good as when we first made them. If you like the unhealthy restaurant version of crab rangoon then you have to try these healthier ones! They are little cups of crab and cream cheese heaven!
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. cream cheese, softened
2 tablespoons mayonaise
½ teaspoon Sriracha
2 teaspoons finely sliced chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers
Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper in a bowl and mix until combined. Place 1 won ton wrapper in each muffin cup. 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/cream cheese mixture. Bake about 15 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
Source: My Baking Addiction