Crab Rangoon Cups
Serves 24
10 mins prep
10 mins cook
20 mins total
Crispy baked lavash cups are filled with a creamy and savory filling made with a mixture of imitation crab and cream cheese making the easiest appetizers or snacks for any occasion!
0 servings
Preheat oven to 350ºF. Prepare your muffin tins by lightly greasing them with neutral oil. Cut your lavash flatbread (or tortillas) into 4"x 4" sheets and gently press each sheet down into the muffin tins. Set it aside. If using wonton skins, no need to cut them as they already come in small sheets. Let's make the filling. In a large mixing bowl, combine the cream cheese, mayo, green onions, imitation crab meat, soy sauce, worcestshire sauce, honey, garlic, black pepper, and shredded mozzarella. Mix to combine. Scoop one tablespoon of the crab filling and place it into the lavash cups. Repeat this step with the remaining filling to fill all the cups. Bake for 10-12 minutes or until the edges of the lavash are golden and crispy. Serve with my gochujang hot honey or sweet chili sauce.
