Crab Rangoon

Happy (belated...very) Valentine's Day.  Mine valentines are my in-laws.  They never miss an opportunity to send flower (or fruit) arrangements.  We spent the day driving back into town and eating fast food.  One day I am going to pack some dang sandwiches for the rode so we don't have to eat fast food.  And why are the fast food joints in small towns so much greasier?  Maybe it's just the car ride with a whining dog and crying babe that makes me eat twice as many fries as lady should. 

We normally cook something fancy to avoid the crowds at all cost. This year we did sushi and potstickers.  Some food is just better if other people make it for you. Sandwiches. Ice tea. Salads. And now sushi.  All the elements were there but it just wasn't the same.  The potstickers were good but they were frozen so we can't take credit for that.

We ended up with a lot of leftover crab so I made some crab rangoons to snack on the next day while dinner was running late. They were really good but I would have trouble keeping them warm for any amount of time for a party.  Maybe if I were having a party where waiters come by carrying dishes of food during the cocktail hour. I wish.

And now I have leftover wonton wrappers and cream cheese.  I love the slippery slope of getting rid of leftovers. Especially if it involves cream cheese. 

Crab Rangoon
Adapted from I am a food blog

• 12 wonton wrappers
• non-stick spray
• 1/4 cup cream cheese, room temperature
• 1 tablespoon mayonnaise
• squeeze of lemon - not juice from a whole lemon, just a quick squeeze
• 1/2 cup white crab meat, drained
• 2 tablespoons green onions, divided
• sriracha and ground pepper to taste

Preheat oven to 350 degrees F.  Spray both sides of the wonton wrappers with cooking spray then place in a muffin tin.

Mix cream cheese, mayo, and lemon juice until there are no clumps.  Add crab and half of the onions and mix.  Add sriracha and pepper to taste.

Spoon a tablespoon of crab mixture into each cup and bake for 15-20 minutes until wrappers are golden brown.  Top with remaining green onions. Enjoy warm.