I was SO going to be an awesome food blogger today and give you a picture by picture recount of the new recipe I tried last night. No, not the PF Chang's Orange Chicken bag dinner, but the baked crab rangoon that we had along with it. I was so excited, because Joe and I both LOVE crab rangoon. I whipped out my camera and was doing so good taking the step by step pictures...well, kind of. It came time to put the crab stuffed wontons back into the oven, I put my mit on and what-do-ya know, the muffin pan slips and about 6-7 of the crab rangoon fly out into the oven and about 2 of their fillings land smack on the bottom of the oven, sizzling away. I made Emery put her ear muffs on at that point...the girl LOVES to be under my feet in the kitchen. Anyway, I managed to salvage 90% of them. I would change a few of the things I did, but they were still yummy.
I could provide you with a picture, but I'd be hijacking it from someone else's blog, so you'll just have to deal with a no-picture post...
Here's the recipe:
- 1 - 8 oz block of cream cheese, room temperature (I used fat free)
- 1- 6 oz can of crab meat (FYI...by the tuna)
- 1 green onion, chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 dash hot sauce
- 1 package of Wonton wrappers (FYI...in the produce section)
- 1/4 cup Apricot preserves
- 2 to 3 tbs of Sweet Chile Sauce (FYI...in the Asian food section)
- Preheat oven to 400 degrees.
- Put the cream cheese, crab meat, chopped green onion, garlic powder, onion powder, and hot sauce in a bowl, and stir until mixed well.
- Spray your muffin tin with cooking spray. Place Wonton wrappers in each spot of the muffin tin, pressing lightly to get a nice inset. Don't press too hard, or you will tear the wrapper.
- Spray the muffin tin again (yes, with the wrappers in them, this helps them get brown)
- Place the Wonton wrappers in the oven for 5-10 minutes, until they start to get golden brown.
- Remove from oven, and place a spoonful of the cream cheese mixture into each of the wrappers. (I used a mini scoop for these, and it worked great)
- Place back into the oven for another 5-10 minutes, until the mixture gets nice and bubbly.
- While the Wontons are in the oven, you can make the dipping sauce: Mix the Apricot preserves, with the sweet chile sauce...
- If you like the dipping sauce, the recipe I had says you can spoon it over each one of the wontons. I wasn't sure if Joe was going to like it, so I kept it on the side.