Crab-Free Cheesy Rangoons
You can make this without bacon if you need a tasty, vegetarian option.
Servings: 24 Rangoons
Ingredients
- 2 softened bars of cream cheese (16 ounces)
- 3/4 cup shredded parmesan
- 1/2 cup mayo, check out my homemade recipe
- 3/4 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon pepper
- Handful of chives or green onion, chopped small – add last and stir in (reserve some to garnish)
- 1/2 pound bacon, cooked, crumbled small (optional)
- 24 wonton wrappers-- they're in the refrigerated section at the grocery store – the ingredient label on these wasn't bad at all.
Instructions
- Preheat oven to 350*. Mix up the cream cheese, parmesan, mayo, garlic powder, sea salt, pepper, chives, and (optional) bacon.
- Butter 24 mini muffin cups and gently push a wonton wrapper down into each. The edges will stand up out of the cups. Fill evenly with crab meat mixture, not quite to the top of the cup. Sprinkle a few more green onions around the top for garnish.
- Cover loosely with foil, bake 10 minutes. Uncover and bake another 10 minutes until golden brown and crispy. Serve warm.
- These can easily be made ahead and then baked right before serving.