Serves 24
45 min
Baked Crab and Artichoke Rangoon
Recipe GLPR56463d685ed3ff
These elegant baked rangoons combine tender lump crab, marinated artichoke hearts, and creamy cheese filling nestled in crispy won ton wrappers. Rather than deep-frying, these are baked until golden and served warm with your choice of dipping sauce. Perfect for entertaining or as an elegant appetizer course.
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Ingredients
6 oz lump crab meat
8 oz light cream cheese, softened
6 oz jar marinated artichoke hearts, drained and chopped
2 tablespoons diced pimientos
2 green onions, sliced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
24 won ton wrappers
Cooking spray
Directions
Preheat your oven to 400°F. Lightly coat 24 mini muffin cups with cooking spray and set aside.
Gently combine softened cream cheese, crab meat, drained artichoke hearts, pimientos, green onions, minced garlic, and Worcestershire sauce in a medium bowl, being careful not to break up the crab meat.
Carefully press one won ton wrapper into each prepared muffin cup, allowing the corners to extend slightly above the rim. Lightly coat the edges of each wrapper with cooking spray.
Divide the crab and artichoke filling evenly among the 24 prepared cups, filling each to the top with about 1 tablespoon of filling.
Place in the preheated oven and bake for 10 to 12 minutes, until the won ton wrappers are golden brown and crispy.
Remove from the oven and let cool for 1 minute before serving. Serve warm with sweet and sour sauce, duck sauce, or soy sauce for dipping.
