Cottage Cheese Protein Crab Rangoon Cups
These crisp, bite-sized cups offer a creamy seafood-inspired twist that feels special yet approachable. They are perfect for sharing at casual gatherings.
Ingredients
- 24 Wonton Wrappers
- 1 tablespoon Avocado Oil
- 1 1/2 cups Whole Milk Cottage Cheese, Drained
- 4 oz Cream Cheese, Softened
- 12 oz Lump Crabmeat, Drained
- 3 Green Onions, Sliced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/3 cup Sweet Chili Sauce
- 1 tablespoon Lime Juice
- 1 tablespoon Toasted Sesame Seeds
Equipment
- mini muffin pans
- blender
Instructions
- Drain the cottage cheese for 20 minutes. Preheat the oven to 375 degrees F and lightly coat two 12-cup mini muffin pans with cooking spray.
- Press one wonton wrapper into each muffin cup and brush the exposed edges lightly with avocado oil. Bake for 5 minutes, until the wrappers begin to hold their shape.
- Blend the drained cottage cheese and cream cheese until thick and mostly smooth. Transfer the mixture to a bowl.
- Fold the crabmeat, green onions, Worcestershire sauce, soy sauce, sesame oil, garlic powder, and black pepper into the cottage cheese mixture, keeping some pieces of crab intact.
- Divide the crab filling among the partially baked wonton cups. Bake for another 10 to 12 minutes, until the filling is hot and the wonton edges are crisp and golden.
- Stir the sweet chili sauce and lime juice together. Rest the cups for 5 minutes, then remove them from the pans and finish with the sauce and sesame seeds.
Nutrition
Serving: 1servingCalories: 84kcalCarbohydrates: 7gProtein: 5gFat: 3g