Snow Crab Rangoon Cups
Yield
16 Canapes
RECIPE Ingredients
- 1 package cream cheese (8 oz.), softened
- 3 tablespoons finely chopped chives, plus more for garnish
- 2 tablespoons finely chopped water chestnuts
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon powdered sugar
- ½ teaspoon granulated garlic
- 1 cup Snow Crab leg meat , picked over and chopped
- Neutral oil or cooking spray
- 16 wonton wrappers
- Sweet chili sauce, for serving
Price
$81.99
- Snow crab leg clusters, 1-3 per lb.
- Chionoecetes opilio
- Flash-frozen for freshness & flavor
- Fully cooked, ready to thaw & serve
- Unsalted butter
- Can be shipped via 2-day or overnight air
Recipe notes
With all the flavor of classic crab Rangoon, sweet snow crab and tangy cream cheese filling gets baked into crispy wonton cups for a lighter, party-ready appetizer.
RECIPE Preparation
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together cream cheese, chives, water chestnuts, soy sauce, sugar, and granulated garlic until well combined. Fold in crab meat.
- Brush or spray a mini muffin tin with oil. Press one wonton wrapper into each cavity and brush or spray the wonton wrappers. Bake until golden, about 5-7 minutes.
- Spoon the filling into each wonton cup. Return to the oven and cook until just heated through. Garnish with chives and serve with sweet chili sauce.
