This recipe is from Tastefully Simple. I made these for a party and they were gone! It is very simple to make. You will need a mini muffin pan. I bought mine from my Pampered Chef consultant, Maria. She is awesome if you ever need a Pampered Chef consultant. The picture is not shown with them topped with the Sweet Pepper Jalapeno Jam. It sounds weird but the people that tried with and without preferred with the jam on top. It gives it a completely different taste. I also added about a 1/3 of a pepper chopped into my recipe. I actually made these one day and then made the crap cakes the next for Tony. I just made a smaller batch of crab cakes for Tony since this recipe called for only 6 oz of crab.
Baked Crab Rangoon1 packet Creamy Crab™ Cheese Ball Mix
8 oz. softened cream cheese
1 Tbsp. Merlot Sauce
1 cup shredded Cheddar cheese
1 (6 oz.) can white crab, drained
24 wonton wrappers
Olive oil spray
Sweet Pepper Jalapeno Jam
Directions
Blend together first 5 ingredients. Press wonton wrappers into a mini muffin tin to form a cup; fill each cup with about 2 teaspoons of filling. Spritz the edges of the wonton wrappers with olive oil spray. Bake at 375° for 12 minutes, or until filling is bubbly and edges of wontons are lightly browned. Top each cup with a dollop of Sweet Pepper Jalapeno Jam. Makes 24 servings.
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