Crab Rangoon Stuffed Mushrooms
If you love Crab Rangoon and mushrooms, you’ll surely enjoy this twist for a holiday appetizer … and your guests will too!
- 1 pound white button mushrooms, stems removed
- ¼ cup vegetable oil
- 1 teaspoon salt
- 8 ounces garden vegetable cream cheese, softened
- ½ lb. crabmeat
- 5–6 green scallions, minced (white and green parts)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- ½ teaspoon garlic powder
- 6 wonton wrappers
- Oil to fry wrappers
Preheat oven to 375 degrees.
Toss mushroom caps with oil to lightly moisten. Sprinkle with salt.
Combine cream cheese, crab, half the scallions, sauces and garlic powder. Spoon into mushroom caps. Place onto baking pan and bake 15–18 minutes.
While mushrooms are cooking, quickly fry wonton skins in hot oil, about 2 minutes. Drain and crumble. Remove mushrooms from oven, scatter with wonton crumbs and remaining scallion. Serve immediately.