Baked Crab Rangoon Cups

• Meat

  • 1 Salt/pepper/frank's hot sauce

• Seafood

  • 8 oz Lump crab meat

• Produce

  • 1 Big Handful Chives

• Condiments

  • 3 tbsp Hellmans mayonnaise

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 18 Wonton wrappers

• Dairy

  • 6 oz Cream cheese

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 8 Ounces Lump Crab Meat (use the good stuff here!)
• 6 ounces Cream Cheese
• 3 Tablespoons Hellmans Mayonnaise
• Salt/Pepper/Franks Hot Sauce to taste
• Big Handful of Chopped Chives
• 18 Wonton Wrappers
• 2 Tablespoons olive oil

Directions

• In a mixer, beat cream cheese and mayo until smooth.
• Fold in the chives and lump crab meat gently and season generously with salt, pepper and Franks Hot Sauce.
• Spray a mini muffin tin with Pam.
• Lay one wonton wrapper into each muffin cup.
• Divide the mixture into the wonton wrappers. A small ice cream scoop helps.
• Lightly brush the exposed parts of the wonton wrappers with olive oil.
• Sprinkle with extra chives, if desired.
• Bake at 350 for about 20 minutes until edges are golden.
• Serve with Tamari!