Crab Rangoon Wonton Cups
Ingredients
12 wonton wrappers
12 oz. cream cheese, softened
1/4 cup sour cream
4 oz. imitation crab, *substitute 1 can lump crab, drained
2 green onions, thinly sliced
1/4 tsp. Worcestershire sauce
1/4 tsp. soy sauce
Directions
Preheat oven to 350°.
Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.
Remove from oven and cool slightly.
In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, worcestershire sauce, and soy sauce. Stir well.
Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.
Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.
Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.
