Crab and Chive Baked Ragoons
I happen to serve these along side a soup this time...but these make a wonderful appetizer or just a snack!
You can easily half this recipe.
2 Tbspbutter, melted
1 creal or imitation crabmeat, flaked
1 - 8 ozcream cheese, softened
1/2 cmayo, i like the olive oil kind
2 Tbspsweet onion, finely chopped
1/4 c*fresh chives chopped or 2 tbsp dried chives
2 tsplemon juice
1/4 tspgarlic powder
1/4 tspsea salt
·sweet and sour sauce, optional
How to Make Crab and Chive Baked Ragoons
- Preheat oven to 350.
Brush melted butter onto one side of wonton wrappers, gently press each one, butter side up, into the cup of a mini muffin pan, over lapping the edges.
Bake 5-6 minutes, edges will be just starting to turn brown.
- Mix together remaining ingredients and spoon into wonton shells, I like to use my 1" cookie scooper heaping.
Bake again for 6-7 minutes.
Remove to serving platter and serve alone or with warmed Sweet and Sour Sauce of your choice.
(I like La Choy Sweet and Sour Sauce best, to me, it 'most' closely resembles the ones I get at restaurants)
- ***If using dried chives, I like to mix the cream cheese mixture up and allow to rest 1/2 hour at least, before using, to give the chives time to hydrate.