Welcome to the February 28, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales & affordable ingredients. This past week CVS had cans of crab meat on sale for $1.99, and I also had a pack of wonton wrappers handy from a recent sale at Jewel. Add in a package of $.99 cream cheese from ALDI, and you’re basically mandated to make some kind of Crab Rangoon!
Since I’m kind of a kitchen klutz in some areas and have never had much luck nicely folding and crimping wonton wrappers nicely… and since I wanted to avoid frying these… Let me present: Semi-deconstructed Crab Rangoon + a mini muffin tin = Easy Crab Rangoon Cups.
Easy Crab Rangoon Cups
24 wonton wrappers
6 oz can white crab meat, drained
8 oz cream cheese, softened
1/4 cup sour cream
dash of lemon juice (I used one little wedge)
1 tsp Sriracha
1/2 tsp garlic powder
black pepper, to taste
2 green onions, diced
Spray a mini muffin tin with cooking spray and press a wonton wrapper into each cup. Mix together the rest of your ingredients, then fill each wrapper with the crab/cream cheese mixture. Bake at 350 degrees for 20 minutes, or until edges are nicely browned. Makes 24 Crab Rangoon Cups.
Such an easy appetizer recipe!
I just had the last few of these for lunch, and would recommend reheating in the toaster oven if you’re able (and on the off-chance there are any leftovers, lol). They get a little soggy in the microwave, but are still darn tasty either way. And for those of you who don’t eat appetizers for lunch, how easy and non-messy would these be as a fun hors d’ouevres recipe for a party or family get-together? And you really couldn’t ask for a prettier presentation. 🙂 Next time I might spray or brush both sides of the wonton wrappers with oil & par-bake them before filling to get them a little crispier on the bottom, too.
Easy Crab Rangoon Cups — Printable Recipe
Easy Crab Rangoon Cups
- 24 wonton wrappers
- 6 oz can white crab meat, drained
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- dash of lemon juice (I used one little wedge)
- 1 tsp Sriracha
- 1/2 tsp garlic powder
- black pepper, to taste
- 2 green onions, diced
- Spray a mini muffin tin with cooking spray and press a wonton wrapper into each cup.
- Mix together the rest of your ingredients, then fill each wrapper with the crab/cream cheese mixture.
- Bake at 350 degrees for 20 minutes, or until edges are nicely browned.
- Makes 24 Crab Rangoon Cups.
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