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DETAILS:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Serving: 24 rangoons
INGREDIENTS:
- 24 wonton wrappers
- 8 oz light cream cheese, softened
- 6 oz crab meat
- 6 oz marinated artichoke hearts (1 jar, drained and chopped)
- 2 tbsp diced pimientos
- 2 green onions sliced
- 1 clove garlic minced
- 1/2 tsp worcestershire sauce
INSTRUCTIONS:
-
Preheat oven to 400°F.
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Spray any size muffin cup pan with cooking spray.
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Press one wonton wrapper into each cup and then quickly spray each wonton wrappers with cooking spray to avoid burnt edges.
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Chop artchoke hearts, pimentos, green onions and mince the garlic. I use a hand blender to quickly chop each. Shop it here!
-
Combine cream cheese, crab meat, artichoke hearts, pimientos, green onion, garlic and worcestershire sauce together in a medium bowl. I use my hands for full mixture and preservation of textures.
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Divide filling equally among 24 cups. Choose to close the wontons, or not.
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Bake for 10 to 12 minutes or until wontons are golden brown and crisp.
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Serve with desired sauces like sweet and sour sauce or soy sauce.
- Enjoy!
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