Baked Crab Rangoon Gets A Species Change
Jan. 10, 2013 11:48 am
Updated: Jan. 11, 2013 9:11 am
Kraft Foods has a nice recipe for
Philly Baked Crab Rangoon
, which I made for New Years. It was really good, although the wonton at the bottom of the muffin tin was very soft. Since my youngest was home sick today, I thought I'd be nice and make it again. But this time instead of baking
in muffin tins, I just sealed them as I normally would and then gave them a light spray of Pam on both sides and put into a 350F oven for 20 minutes, flipping once half way through. This was more like it! They were light and crisp and hot! There was a small
problem with a fair few popping open, but I think that may be solved. I think I over filled a few (I thought I was careful about this!) and I may have left air in a few. In some cases, cream cheese got in the seal, and in other cases, I think expanding air
popped the wontons open.
While I was playing with my food, it occurred to me that cream cheese is a fairly tasty blank canvas. I went to the refrigerator and pulled out the chicken salad I made for supper yesterday. I mixed a couple tablespoons of cream cheese into a big schlog of
chicken salad. I used that to fill a few wontons. Then I thought, "Gosh! I have a jalapeno that needs to be used." I chopped a jalapeno into some cream cheese and miracle whip, added some scallion and filled wontons. They were both really good! I thought I
was really on to something!
Reality has a way of slapping the smug thoughts right out of you though. People have been using wontons for pierogies and raviolis for a long time. Nothing to see here folks. Move along.