Tuesday, November 6, 2012

Baked Crab Rangoon

I made this baked crab rangoon.  The two changes I made were to add 1tsp Sriarcha sauce to the filling, and place the wonton wrappers in a mini muffin pan, stuffed with filling and baked for 20 minutes at 350.  These were good, nowhere near as decadent as the takeout version, but good and healthy enough to enjoy whenever I'd like.

No comments: