Who doesn’t love these tasty dumplings filled with cream cheese and crab meat? No really, who? Because you have severe taste issues that should be thoroughly examined!
Looking at the best way to make these, I stumbled across the idea of baking them. So much easier than frying and you don’t have to worry about perfectly sealing them! A quick and easy appetizer and no mess of a frying pan and oil. And I guess it’s a wee bit healthier… though there is the heavenly addition of bacon.
Not only do we add bacon, but we kicked it up a bit with snappy siracha mayo, lemon zest and juice, and of course, garlic. And while your local Chinese restaurant may skimp and get the imitation crab…do yourself a favor and get the real thing. There’s not much to the recipe, so why not treat yourself. Go on, you deserve it!
The end result is a creamy and almost delicate treat. You get the the smokey earthiness of the garlic and bacon paired with the light and fresh flavor of the lemon, crab and basil, all finished with just a hint of heat from the sriracha mayo.
These baked bacon & crab rangoons will have you forsaking your local Chinese hangout they are so good. Heck, you don’t even need a sauce for them. Yeah, they are that awesome!
Prep Time: 20 minutes
Cook Time: 20 minutes
- 6 oz can lump crab meat, drained
- 4 oz cream cheese, softened
- 2 strips extra thick cut bacon
- 4 cloves garlic
- 1 lemon
- 1/4 cup sriracha mayo
- 1 tbsp black pepper
- 1 tsp salt
- 12-24 wonton wrappers
Preheat oven to 350. Chop extra thick cut bacon into bits and fry until crispy. While bacon is cooking, chop garlic and set cream cheese out to soften. When bacon is done, drain on a paper towel. In a bowl, add crab, cream cheese, garlic, bacon, salt and pepper. Zest lemon peel into bowl and then add the juice of the lemon. Mix all ingredients together. Spray your muffin pan to coat. Depending on the size rangoons you want, either use a 12 or 24 muffin pan. Line each muffin hole with wonton wrappers. Then add 1 tbsp of mixture to the 12 muffin pan or 1/2 tbsp to the 24 muffin pan. Bake for 15-18 minutes. Mixture should be heated through and the ends of the wontons browned.