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Fun Fridays Week Three: Baked Crab Rangoon Recipe

Another weekend approaches, and none too soon, I might add. So far this month you’ve celebrated Fridays with a mini fiesta and a pizza, but tonight you are beat! Too many deadlines and not enough rest made this week a bit more taxing than the others. Give yourself a break, send hubby on a Chinese run (make a healthy choice like beef broccoli), and surprise him with an appetizer when he returns.
First things first, open that wine! A nice medium body white goes well with Asian flavors so lean toward a Riesling or a Gewurtztraminer.
You only need five measly ingredients to create homemade Baked Crab Rangoon that mimics the grease-laden delights you can buy. So pop a cork, take a sip of wine and gather your ingredients.
You will need 12 wonton wrappers, 4 ounces softened cream cheese, ¼ cup mayonnaise, 6 ounces flaked crabmeat and ¼ cup thinly sliced green onions.
Press 12 wonton wrappers into a greased mini muffin pan, and bake in a 350-degree oven for 6 to 7 minutes until set.
Take a sip of wine.
In a small bowl beat softened cream cheese and mayonnaise until smooth. Stir in crab and onions.
Take another sip of wine.
Spoon into baked wonton cups.
Reward yourself with a job well down and take another sip.
Bake for 10 to 12 minutes until golden brown and heated through.
Drain glass.
Serve with sweet and sour or duck sauce, your Chinese takeout and another glass of wine!
Next week we finish out a month of Fun Fridays by heading to the grill. In the meantime, what’s your favorite kind of wine to drink while cooking? —Karen

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