Baked Crab Rangoon

Devin, the house photographer, documents our culinary lives.

Ingredients

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

Directions

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).

Apple-Banana Crumble Muffins

Ingredients

1 1/2 cups flour (I used Namaste Gluten Free)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 bananas, mashed
1/2 cup cinnamon applesauce (homemade)
3/4 cup sugar
1/2 Tbs. pumpkin pie spice
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup brown sugar
2 Tbs. flour
1/2 tsp. cinnamon
1 Tbs. butter

Directions

1. Preheat oven to 375 (F).  Line muffin tins.
2. Gently mix applesauce, bananas, egg, and sugar.
3. Fold in mixture of flour, baking soda and powder, salt, and pie spice.
4. In a small bowl mix brown sugar, cinnamon and flour and cut in butter until it forms a course crumble.  
5. Fill tins with a large spoon of batter and top with crumble.
6. Bake for 18 minutes then let cool.