These two-bite Spicy Baked Crab Rangoon pack a flavorful punch in a small package. Sesame seeds and sriracha add the perfect final touch to these tasty little appetizers.
I have a mad, crazy love for crab Rangoon. That said, this recipe tastes nothing like the ones from our local Chinese take-out restaurant. But they’re good…and spicy…and my dad enjoyed them (which is really saying something, if you only knew my dad)!
I made these Rangoon to take to my sister’s house a few weeks ago when she’d invited some family members over for pizza. As I was making them, I kept thinking to myself that my dad is never going to even sample these as they’re not in his wheelhouse of foods he’d enjoy. He’s not a cream cheese eater, and I doubt he’d enjoy sriracha either. I do know however that he enjoys sesame seeds, so I made sure to sprinkle them on top to make them look more appetizing to my dad’s eye.
When we got to my sister’s house, I placed the plate on the table and said nothing. I didn’t even say what they were, or what they contained as far as ingredients. I guess that was a smart idea because before long my dad had eaten several of them and commented how much he liked them. WOW! It’s amazing what a few little sesame seeds can do!
You’ll also notice from the photographs that I lined the plate with sesame seeds. No, this wasn’t for my dad’s sake (HaHa), it was to get the Rangoon to sit straight on the plate (think kosher salt and oysters). Then, when the wontons were all eaten, I easily funneled them back into the jar they came from, and not one tiny seed was wasted in the presentation of this dish.
Yield: 36 appetizers Prep Time: 20 minutes
1 package won ton wrappers (found in the refrigerated produce section of the grocery store)
Olive oil spray
8 – 10 ounces canned lump crab meat
1 block (8 ounces) cream cheese, softened to room temperature
1 teaspoon sesame oil
4 green onions, finely chopped (white and green parts)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon sriracha, plus additional for garnish
2 – 3 cups toasted sesame seeds for garnish and for lining the plate
-Preheat oven to 375 degrees.
-Line mini muffin tins with wonton wrappers. *Note – to keep the wonton wrappers soft and pliable, wrap them in a damp paper towel and microwave for a few seconds on low power.
-Once the wrappers are in the muffin tins, spray them lightly with olive oil spray.
-Bake in a preheated oven for 8-10 minutes until they turn golden brown. Remove and cool.
-Meanwhile in a medium size bowl, mix together the crab meat, cream cheese, sesame oil, green onions, salt, pepper, garlic powder and 1 tablespoon sriracha.
-Fill each wonton cup with approximately 1 tablespoon of the crab mixture.
-Top each Rangoon with a light squirt of additional sriracha and a light sprinkling of sesame seeds.
-Place about 2-3 cups of toasted sesame seeds in the bottom of a serving platter and place the baked rangoon on top of the seeds to level.
-Refrigerate until ready to serve. Serve cold.
I love a holiday appetizer party. I just adore sampling all sorts of little bites instead of sitting down to a 3-course meal. These Spicy Baked Crab Rangoon would make a welcome addition to any holiday buffet table along with a nice glass of wine 🙂
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!
Until we eat again,