Crab Rangoon Flowers

Name: Crab Rangoon Flowers
Ingredients: 1 6.5 oz can crab meat, drained; 4 ounces cream cheese, reduced fat, softened; 1 tablespoon chives, chopped; 1 teaspoon Worcestershire sauce; 1/4 teaspoon garlic powder; 1/2 teaspoon soy sauce, reduced sodium; 3 teaspoons sugar; 1/2 teaspoon onion powder; 20 wonton wrappers

9 ingredients

5 steps

Ingredients

1 6.5 oz can crab meat, drained
4 ounces cream cheese, reduced fat, softened
1 tablespoon chives, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce, reduced sodium
3 teaspoons sugar
1/2 teaspoon onion powder
20 wonton wrappers

Directions

1

Preheat oven to 375°F.
2

Spray a mini muffin pan with oil. Set aside.
3

In a medium bowl, combine crab meat, cream cheese, chives, Worcestershire sauce, garlic powder, soy sauce, sugar, and onion powder.
4

Press a wonton wrapper into each mini muffin tin. Place 1 1/2 teaspoons filling in the center of each wonton wrapper. Lightly spray the tops of the wontons with oil.
5

Bake 8 to 10 minutes, until the edges are light brown. Remove from oven and let sit for 2 minutes before serving.

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