Chew on This | Baked Crab Rangoon

Ugh. Today was straight up blah. The sun was shining. The breeze was blowing. People were mostly cheerful. So I don't know how exactly it deteriorated, but it did.

Feeling crabby, I decided to put my hands to work and try to escape from under the dark cloud that was tagging me. 

So I made some Crab Rangoons. Baked. 

I figured if I was feeling so dang crabby, why not embrace it. Literally.

These delightful morsels come together pretty quickly and forgo the messy, greasy frying. Not that frying these babies wouldn't be just amazing. But baking is just so much simpler and a tad healthier. That alone should put a smile on your face if you're feeling a bit grumpy today too. 

It did mine.

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Here's our recipe:

Baked Crab Rangoon*

8 ounces cream cheese, softened

1/4 C  plain Greek yogurt (or your could use sour cream)

1 t salt

1/4 pepper

1 1/2 t minced garlic

2 scallions, finely chopped

1 C crab meat (I used sweet claw meat)

wonton wrappers

Preheat oven to 400℉. Generously spray a mini muffin pan with baking spray.

In a medium bowl, whisk together your cream cheese and yogurt until smooth. Add in your salt, pepper, garlic and scallions. Gently fold in your crab meat and mix until combined.

To make your rangoons, lay out several wonton wrappers and spoon a scant tablespoon of your crab mixture onto the middle of the wrapper. Lightly coat two edges of the wrapper with water and fold over, corner to corner, to create a triangle shape. Gently push all of the air out of the inside of the wrapper while firmly pressing the two corners of the wrapper together to make a tight seal. Bend the two bottom points of the triangle together and press to adhere. 

Place each rangoon into a mini muffin well on your pan. Using a mini muffin pan will help keep the rangoons standing up so the chance of all of your filling spilling out will be much less. Though you will and should expect some spillage. Put your muffin pan into the oven for approximately 10-12 minutes. Remove from the oven and allow to cool briefly before digging in.

*This recipe makes a lot! If you don't have a crowd around or don't personally feel like eating around 3 dozen rangoons - freeze them! Form your rangoons and place any un-baked extras onto a cookie sheet, then place the cookie sheet into the freezer for 15 minutes. Take the rangoons off the cookie sheet and place into a gallon freezer bag and place back into the freezer for later use. When you're ready to have rangoons again, just take out the amount you crave and place into your mini muffin tin to bake as directed above. Enjoy now or later - yippee!