Wednesday, April 13, 2011

Crab Rangoon Cups

I made this appetizer a bit back when I was craving Crab Rangoon, but wanting to be relatively healthy and not eat the fried version. Not exactly the same, but good nonetheless.

Cut egg roll wrappers into four squares. Spray mini muffin pan and place a wrapper in each hole. Brush with some sesame oil. Other will do, but I think sesame oil is always a better flavor for anything oriental.

Mix together flaked crab meat, chopped green onions, chopped water chestnuts, garlic powder, salt and pepper.

Stuff wrappers and bake at 350 until lightly browned and mixture is bubbly.

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