Crab Rangoon Cups


Makes: 24 cups

  • 2 1⁄4 cups canola oil

  • 24 wonton wrappers

  • 8 ounces PHILADELPHIA Cream Cheese, at room temperature

  • 1 can (6 ounces) lump crabmeat, drained

  • 1⁄4 cup canned white sauce

  • 2 tablespoons chopped scallions, plus more for optional garnish

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1⁄2 teaspoon bottled crushed garlic

  • 1⁄4 teaspoon mustard powder




Preheat oven to 350°F. Using a pastry brush, brush 24 cups of a mini muffin tin with a thin layer of oil.

Brush wonton wrappers with oil and press into cups. Bake until lightly browned, about 8 minutes. Let cool in pan on wire rack. (Leave oven on.)

In a medium bowl, combine cream cheese, crabmeat, white sauce, 2 tablespoons scallions, lemon juice, Worcestershire, garlic, and mustard powder, stirring until well mixed. Scoop 1 heaping tablespoon of crab mixture into each wonton cup. 4. Bake until filling is hot and edges are golden brown, 5 to 7 minutes. Garnish with sliced scallions, if desired. Serve warm.

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