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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Serving: 24 rangoons
- 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
Preheat oven to 400°F.
Spray any size muffin cup pan with cooking spray.
Press one wonton wrapper into each cup and then quickly spray each wonton wrappers with cooking spray to avoid burnt edges.
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.
Divide filling equally among 24 cups. Choose to close the wontons, or not.
Bake for 10 to 12 minutes or until wontons are golden brown and crisp.
Serve with desired sauces like sweet and sour sauce or soy sauce.
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