Delicious Adapted Recipe: Mini Muffins with Parmesan

[quiverfull7]

Okay... here is the recipe that is mentioned in another thread from this morning about my "weird feeling" show last night. I adapted this recipe to our tools from the new Kraft cooking magazine. I used the mini muffin pan and made 24 instead of the 12 because I needed more and I don't have the 12 cup muffin pan yet. I also used the microplane grater to grate parmesean on top when they were done and that was a big hit too.

 

[SusanBP0129]

OMG! This sounds awesome!!

 

[tiffanypatton79]

thanks for posting this.. whenever i eat crab ragon i'm in heaven.. i even go to a chin. rest. whenever i'm stateside just to have them lol... but when i saw the price of the frozen ones i couldn't let myself spend that much.. hope to try them soon

 

[ChefAggi]

They sound sooooooooooo yummy!! I think I might try them out this weekend!

Cheers

 

[lacychef]

I love crab rangoon....although at my local Chinese place, I think the filling is only cream cheese, lol. Not that I'm complaining

 

[Bexs50]

Okay...I HAVE to make this...but when I open the recipe there is just a line _ beside the onions and mayo. So, how much onion and mayo?? Thanks so much!!!

 

[ILOUANGOUDOM]

1/4 cup onions
1/4 cup mayo

 

[quiverfull7]

Baked Crab Rangoon

1 can (6 oz.) white crabmeat, drained and flaked
4 oz cream cheese, softened
¼ cup thinly sliced green onions
¼ cup Mayo
12 Won ton wrappers

Preheat oven to 350
Mix crabmeat, cream cheese, onion sand mayo
Spray 12 medium muffin cups with cooking spray,. Gently place one wonton wrapper in each cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture. Bake 18 – 20 minutes or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

I used the mini muffin pan and small scoop and made 24 instead of 12. Also used the micro plane grater and grated parmesan cheese over them after they came out of the oven. BIG HIT!