Mini Goat Cheese Crab Rangoon
Servings:
24 cups
prep time:
7 mins
cook time:
18 mins
Total time:
25 mins
Ingredients
-
cooking spray
-
24 wonton wraps
-
1 cup lump crab meat, drained
-
Vermont Creamery Classic Goat Cheese, crumbled
8 ounces
-
¼ cup sour cream
-
¼ cup green onions or chives
-
1 tablespoon garlic powder
-
1 tablespoon Worcestershire sauce
-
juice of 1 lime
-
your favorite dipping sauce, for serving
Directions
- Heat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray and set aside.
- Place wonton wrapper in each muffin well and spray tops of wrapper and bake for 6-8 minutes or until wrappers are golden brown but not burned.
- In medium size bowl, mix crab, goat cheese, sour cream, green onions, garlic powder, Worcestershire sauce, and lime juice.
- Divide crab mixture evenly among wonton cups and loosely cover with foil. Bake for 10 minutes or until filling is cooked through.
- Remove cups from muffin pan and transfer onto wire rack to cool. Cool slightly before serving.
