Crab and Chive Baked Ragoons

Name: Crab and Chive Baked Ragoons
Cuisine: American
Ingredients: 24 wonton wrappers; 2 Tbsp butter, melted; 1 c real or imitation crabmeat, flaked; 1 - 8 oz cream cheese, softened; 1/2 c mayo, i like the olive oil kind; 2 Tbsp sweet onion, finely chopped; 1/4 c *fresh chives chopped or 2 tbsp dried chives; 2 tsp lemon juice; 1/4 tsp garlic powder; 1/4 tsp sea salt; pinch black pepper; sweet and sour sauce, optional

By Wendy Rusch
@AmmaWendy

YUM!!! Almost as good as deep fried!!!

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.

Enjoy! :o)

Rating:

★★★★☆ 3 votes4

Comments:

30 Comments

Method:

Bake

Ingredients

24

wonton wrappers
2 Tbsp

butter, melted
1 c

real or imitation crabmeat, flaked
1 - 8 oz

cream cheese, softened
1/2 c

mayo, i like the olive oil kind
2 Tbsp

sweet onion, finely chopped
1/4 c

*fresh chives chopped or 2 tbsp dried chives
2 tsp

lemon juice
1/4 tsp

garlic powder
1/4 tsp

sea salt
pinch

black pepper
·

sweet and sour sauce, optional
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How to Make Crab and Chive Baked Ragoons

Step-by-Step

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.