Crab Rangoon Cups

Crab Rangoon Cups

1 package refrigerated wonton skins (24 skins)
Cooking spray
6 ounces cream cheese (about 3/4 of an 8 ounce block), softened to room temperature
2 tablespoons mayonnaise
1/2 teaspoon Sriracha sauce (optional)
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
8 ounces crab meat, canned or imitation
2 green onions, finely chopped (optional)

Preheat oven to 375F. Spray both sides of the wonton wrapper with cooking spray and place snugly into mini muffin pans. Bake for 3 to 4 minutes until the edges are beginning to get golden brown and crisp. While the wonton skins are baking, in a large bowl, use a mixer to beat together the cream cheese, mayonnaise, Sriracha, and a little salt and pepper. Fold in crab meat and half of the green onions by hand. Spoon about 1 tablespoon of filling into each wonton cup. Return to the oven and bake for an additional 4 to 5 minutes or until wontons are golden and filling in warm. Garnish with green onion. Serve warm.

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