Authentic Asian Sauces
Crab Rangoon Cup
What You Will Need
Ingredients
- 12 wonton wrappers
- 4 oz. imitation crab, chopped
- thinly sliced green onion, for garnish
Seasoning
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), to taste
Sauce Mix
- 12 oz. cream cheese, softened
- 1/4 cup sour cream
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 stalks green onions, thinly sliced (divided)
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
Dipping
- Lee Kum Kee Sriracha Chili Sauce, for dipping
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/CEicTFp2Puc
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Preheat the oven to 350°F. Spray muffin pan with cooking spray.
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Place one wonton wrapper in each muffin cup; bake for 10 minutes or until edges begin to brown. Remove from the oven and cool slightly.
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In a medium mixing bowl, combine cream cheese, sour cream, Lee Kum Kee Sriracha Chili Sauce, half of the sliced green onion, Worcestershire sauce, and Lee Kum Kee Panda Brand Cooking Soy Sauce. Stir well.
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Stir chopped crab into cream cheese mixture.
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Spoon filling into baked wonton shells; bake for an additional 8-12 minutes. Top each with a drizzle of Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and remaining sliced green onions. Serve with additional Lee Kum Kee Sriracha Chili Sauce for dipping. Enjoy!
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