Easy Crab Rangoon

Although, allegedly, derived from an authentic Burmese recipe, Trader Vic’s, a Polynesian-style restaurant, in San Francisco, is believed to be credited with the invention of the crab Rangoon. This Tiki bar canapé has been existent on their menu since the 1950’s. “Still” popular, this appetizer can be found in countless Chinese-style restaurants across America. Crab Rangoons are deep fried dumplings stuffed with cream cheese, crab meat, scallions and garlic. (Who ever heard of cream cheese in authentic Southeast Asian and Chinese cuisine?) Regardless of its origin, these tasty little morsels are so much better when prepared at home. This recipe, from Big Red Kitchen, takes the labor and fuss out of preparation, without sacrificing on flavor. Mini Fillo cup shells are stuffed with the crab mixture, then baked. How easy is that? Let’s face it, what everyone loves most about a crab Rangoon is the filling. You get so much more filling this way, and because the crab mixture is not fully enclosed in a wrapper, the tops brown a bit, making it the best tasting ever. Quick, easy and addictively delish!

Preheat oven to 400° F.

In bowl, combine cream cheese, mayonnaise, garlic and green onions. Beat on low speed with hand mixer until creamy and well combined.

Fold in crab meat.

Using a teaspoon, evenly fill each Fillo cup with crab mixture. You should get anywhere from 25 to 30 filled shells.

Bake for 9 to 11 minutes. If additional browning desired, just before taking out of the oven, turn the broiler on for 1 to 2 minutes. 

Serve with duck sauce, sweet and sour sauce, plum sauce, hot mustard or any dipping sauce you prefer. 

Note: if you can't find mini Fillo shells, you can always substitute wonton wrappers. Spray a regular muffin tin with cooking spray, line each cup with a wonton wrapper. Bake for 8 minutes at 350° F., until golden brown.

EASY CRAB RANGOON
Source: Big Red Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 1 clove garlic, minced
• 2 to 3 green onions, sliced
• 6 ounces lump crab meat
• 25 to 30 mini Fillo cup shells
• Duck sauce, sweet and sour sauce, plum sauce, hot mustard, or any dipping sauce you prefer

DIRECTIONS:

1. Preheat oven to 400° F.
2. In bowl, combine cream cheese, mayonnaise, garlic and green onions. Beat on low speed with hand
    mixer until creamy and well combined.
3. Fold in crab meat.
4. Using a teaspoon, evenly fill each Fillo cup with crab mixture. You should get anywhere from 25 to 30
    filled shells.
5. Bake for 9 to 11 minutes. If additional browning desired, just before taking out of the oven, turn the
    broiler on for 1 to 2 minutes.
6. Serve with duck sauce, sweet and sour sauce, plum sauce, hot mustard or any dipping sauce you
    prefer.

TIP: If you can't find mini Fillo shells, you can always substitute wonton wrappers. Spray a regular muffin tin with cooking spray, line each cup with a wonton wrapper. Bake for 8 minutes at 350° F., until golden brown.