Chelsea’s FAMOUS Crab Rangoon
Ya’ll these are my FAMOUS (in Shawano, ha!) Crab Rangoon! They are the PERFECT appetizer for your holiday parties! Not to mention they are SUPER EASY! A real CROWD PLEASER!
Ingredients
- 1 package wonton wraps (you’ll use about 1/2 the package)
- 8oz cream cheese, softened
- 2 Tbsp mayo
- 5oz LUMP white crab meat, drained and rinsed lightly
- 2 Tbsp green onion, finely diced
- Butter Extra Virgin Olive Oil, for brushing.
- Stonewall Kitchen Hot Pepper Jelly, for dipping
Directions
Preheat oven to 350F. In a medium bowl, beat the softened cream cheese, mayo and lump white crab meat until well blended. Fold in the green onion with a spatula. Using a small cookie scoop, place about 1 Tbsp of prepared filling in the center of a wonton. Bring the opposite corners together so it forms a little pouch; repeat until you’ve used up all of the filling. Lightly brush the outside of the wontons with Butter Extra Virgin Olive Oil. Bake for 8-12 minutes or until the tips of the wontons are golden and crispy. Serve warm with Stonewall Kitchen Hot Pepper Jelly for dipping.
Enjoy!
