Thursday, May 10, 2012

Baked Crab Rangoon

Devin, the house photographer, documents our culinary lives.

16 oz crab or krab, shredded
16 oz cream cheese, room temperature
4 green onions, thinly sliced
1 shallot or small red onion, thinly sliced
2 cloves garlic, small dice
1 Tbs. worcestershire sauce
1 Tbs. soy sauce
1 packet of wonton wrappers (45+ wrappers)
2 Tbs. coconut oil (or some other heat-tolerant oil), melted


Preheat oven to 350 (F) and brush a muffin tin with coconut oil.  Place won tons in each of the muffin holes so they form a cup. Mix together crab, onions, garlic, and sauces fill wontons with 1 tablespoon of crab filling.  Bake for 15 minutes or until the edges are crisp and the filling is bubbling.

This made 47 wontons with about 2 Tbs. of filling left over that we used in an omelet.

Note: These do not reheat well (the wontons lose their crunch).


  1. These look SO good! I'm so glad you are back to blogging :-)

  2. Thanks Angie! I hope to keep up on it this summer and form a habit for the fall ^_^ Fingers crossed.