Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses
| Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses | Print |
Recipe By: Alice Morrow
Toasty Baked Crab Rangoon Wontons
Ingredients
- 4-oz. cream cheese, softened
- 6 oz. crab meat (if using canned, drain and flake)
- 2 green onions, thinly sliced
- ¼ c. Miracle Whip or Mayo
- Tabasco to taste
- 12 wonton wrappers
- PAM
- paprika
Instructions
- Heat oven 350. Mix the cream cheese, mayo and green onions.
- Gently mix in the crabmeat. Taste for seasoning.
- Place 1 wonton wrapper in a 12 muffin cup sprayed with PAM. Extend the edges of wrappers over the sides of cups.
- Fill with crab mixture.
- Bake 15-18 minutes or until edges are golden brown and filling is heated through.
Notes
*****You can garnish with a thin strip of the green onion and paprika.
| Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses | Print |
Recipe By: Alice Morrow
SPINACH AND FETA CHEESE PURSES
Ingredients
- 1 pkg. won ton wrappers
- 2 oz. feta cheese, crumbled
- 1 (8-oz.) pkg. cream cheese, softened
- 3 T. chopped mushrooms
- 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 4 oz. melted butter, divided
- 3 T. chopped red onion
- Salt, red pepper
- Whole fresh chives, to use to tie the purses
Instructions
- Saute onions in 1 T. melted butter.
- Add spinach, mushrooms, red pepper and salt to taste.
- Remove from heat.
- Add cream cheese and feta.
- Mix well.
- Place wrappers flat on a clean, dry cutting board.
- Place a heaping half-teaspoon of mixture on square.
- Fold up edges around mixture and pinch to make a purse like bundle.
- Place on greased cookie sheet.
- Before baking, drizzle melted butter over purses.
- Bake 400 for 10-12 minutes, until lightly browned
Notes
*****Once out of oven, tie a chive around the neck of the purse. Can be made ahead of time and kept in refrigerator or frozen before baking.
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