“Gawd, what crawled up your butt and made a nest?”
“Ew.”
“Seriously, why are you so crabby?”
“I’ve had a rough week, Sasha, ok? I don’t need you all up in my grill about it.”
“Well, you should relax.”
“Maybe you should get out of my face!”
“Maybe you should get out of your OWN FACE.”
“That doesn’t even make any sense, Sasha. How could I get out of my own face? It’s MY face.”
“You shouldn’t say that- it’s an insult to your FACE.”
“Ok, you are not making sense. I’m leaving.”
“Your FACE is leaving. Oh, you’re really leaving. Ok, see you next week! Next! Welcome to Bank of America, how can I help you today?”
When we worked together, crab rangoons were Nicole’s happy place. On the very few occasions she’d eat lunch at the office, I’d find her with a batch of them from the local Chinese food place. When we started the blog, this recipe was her first suggestion. So naturally I ignored her until our last day cooking together (which is weird because when she was eating them for lunch, I was usually found hovering over her waiting for her to offer me one).
These are insanely quick and easy and the perfect dainty appetizer for your next cocktail party. Or when you just need to go to your happy place. (Note: I do not recommend eating them at the same time as these, like we did. Separately delicious but an unholy combination.)
Crab Rangoon
Via Jamie at My Baking Addiction
Made 12 Cups
Ingredients
1 can of 6 oz. white crab meat (drained and chopped) 4 oz of room temperature cream cheese 2 TBsp of light mayo 1/2 tsp. of Siriacha (we used Co-op hot sauce) 2 tsp. of chives (use scissors!) Ground pepper to taste Wonton wrappersDirections
Preheat oven to 350°F.
Combine first six ingredients in a bowl, reserving some chives to sprinkle on later.
Spray muffin tin with a little canola oil. Tuck wrappers into muffin tins, make a well in the center and spoon in some of the crab/cream cheese mixture.
Place in oven and bake for approximately 15-20 minutes until the edges of the cups are nicely golden. When you eat one, try to stop yourself from being eternally grateful for things like bright blue nail polish, slumbering and snoring dogs and an excuse to eat warm cream cheese.
Oh yes the delicious grab rangoons from Butterfly! I still think of Nicole every time we order them. Tear.
Sooo thankful for this post. I live in a town devoid of rangoons…seriously, never seen a one in Brno! Never seen wanton wrappers either…I wonder if there is anything I can possibly use instead to kind of simulate the same effect?
Ha ha I did something similar last night – might try your filling next time – arent they so cute, yours look delicious very nice pics!
My crab cup post is here if you fancy a look: http://bit.ly/ohqJ0n
x
the dialogue is hilarious. The crab looks delicious… so mouth watering. Totally love your site.
These look fantastic, what a gorgeous and creative blog you have! So glad I found it through Tastespotting, new follower! xoxo
Wow! These look beautiful! I just came across you blog (thank you Foodgawker) and am instantly in love! Stunning photography and witty writing? I’m hooked!
Baked crab rangoons?! That is fantastic! I stumbled across your photo on foodgawker and crab rangoons are one of my favorite things, but I hardly get to enjoy them because let’s face it they are normally fried. You have given me a chance to enjoy them now all the time! THANK YOU! hehe
Hi Nicole and Judi!!
Deliciousness. I love the creative use of wanton wrappers. Crunch crunch. Just wanted to let you know we’ve add this into the Knapkins food duels. Look forward to seeing more delicious photos and recipes from you ladies…
Cheers
Christine
PS: small typo, “Sriracha”. Just googled it, I didn’t know that this Thai hot sauce was named after the coastal city of Si Racha, in the Chonburi Province. I have family from Chonburi so pretty cool to know we’re famed for something!
Great thanks!
can u store it and eat it the next day? i have a bunch of people coming over and i was wondering if i could bake these the day before and serve it up the next day. Would they be edible? or is it a bad idea?
I think you could make them in the mini cupcake tins, and put them in the fridge and then just bake them right before you serve them. They’re best served hot, so I wouldn’t bake them the night before unless you reheat them in the oven. Hope that works!
I always order crab rangoons when I have the chance and drench in sweet & sour sauce… now I can make them at home thanks to your post! I love the concept of your blog too!
yummm.. love me some crabby rangoon!
We tried these last night and they were so good! The only problem we ran in to was the bottoms didn’t quite get done. The tops were almost too crispy and the bottoms were doughy… Any ideas?
Hmmm. Which rack did you use in the oven? Next time, I would try putting them on the bottom rack of the oven for at least half the cooking time if not all.
[...] Baked Crab Rangoon – Again, nom. Best if served warm, though, so I ended up popping them back in the oven half-way through the party. [...]