Crab Rangoon Cups

• Seafood

  • 7 oz Crab meat, Cooked

• Produce

  • 1/4 tsp Garlic powder
  • 2 Green onions

• Condiments

  • 1/4 cup Mayonnaise
  • 1/2 tsp Worchestershire sauce

• Baking & Spices

  • 1/4 tsp Old bay seasoning

• Bread & Baked Goods

  • 12 Tortillas, mini round

• Dairy

  • 1 cup Cheese
  • 8 oz Plan cream cheese

Found on dishesanddustbunnies.com

Description

Ingredients

• 7 oz (200 g) Cooked crab meat (this recipes is also very good when using imitation crab)
• 8 oz (250 g) plan cream cheese, room temperature
• 2 green onions, chopped and divided
• ¼ tsp garlic powder
• ½ tsp Worchestershire sauce
• ¼ tsp Old Bay seasoning
• ¼ cup mayonnaise (use the real stuff - not salad dressing)
• 1 cup of shredded cheese (I used a 4 cheese blend of Provolone, Mozzarella, Parmesan and Swiss)
• 12 mini round tortillas (I used Presidents Choice Mini Tortillas) - You can also use won ton wrappers or use a cookie cutter to cut smaller circles from larger tortillas. 🙂

Directions

• Pre-heat the oven to 425°F.
• Spray a 12 cup muffin tin with cooking spray.
• Place the mini tortillas or wonton wrappers in the muffin cups so that they form little bowls. You can fold the edges if you need to so they will fit.
• In a medium mixing bowl, combine cream cheese, garlic powder, Worchestershire sauce, Old Bay seasoning, mayonnaise, ½ of the green onions.
• Next, gently mix in the crab - its nice to have some chunks of meat in the crab cups for try to be gentle - just dont over mix.
• Now, spoon the cream cheese crab mixture evenly into each cup in the muffin tin.
• On top of each crab cup, sprinkle the shredded cheese.
• Place into the oven to bake for about 18 minutes.
• When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly.
• Sprinkle the remaining green onions on top of each crab cup, then allow to rest for 5 minutes before serving.
• Serve warm as an appetizer.