Baked Crab Rangoon

Baked Crab Rangoon
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YIELD: 12 servings

1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers


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Added 10 years ago by:
Erica Hagen Erica Hagen
     124 recipes
48 people cheffed this recipe
Sandy AndrewsAbbey LackeyMarilyn LarkinSusan Cox-CartwrightStephanie Brooks HawkinsDoris VillegasRoberta ClaspellBetty Mortillaro GilmoreCharla FletcherCassi GriswoldKimberley McKayTaylor WoodNina HarrisEmaleigh HeavnerTheodora Jacobs GoundieJennifer Higgins RuggieroMaggie C HoffmanRuby TaylorBarbara CrawfordBerenice RetamozaMichelle HodgsonJames SpottsValerie Lynn DavisJo WiltTenisha HortonWendy MillerSandy Pearson FordDaNette FranklinNancy Lusty MorrisseyApril Geyer BesserLinda le RicheErica Hagen
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