Crawfish Rangoon

crawfish rangoons
5.0 from 1 reviews
Crawfish Rangoons
Make 8 servings
  • 4 ounces cream cheese, softened
  • 2 ounces cooked crawfish tails, finely chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 large egg
  • 1 tablespoon water
  • 24 wonton wrappers
  • Pepper jelly, to serve
  1. Preheat oven to 350°. Lightly spray 2 (12-cup) muffin pans with cooking spray.
  2. In a large bowl, combine cream cheese, crawfish, mayonnaise, and chives. In a small bowl, whisk together egg and 1 tablespoon water.
  3. Working in small batches, place wontons on a work surface. Brush egg mixture on all four edges of wontons.
  4. Spoon 1 rounded teaspoon cream cheese mixture in center of each wonton.
  5. Lift and press 2 opposing corners together over filling. Lift and press remaining 2 opposing corners, and bring them to the middle to form a pouch. Press seams together, and fold over top where all four corners meet. Place 1 filled wonton in each prepared muffi n cup.
  6. Bake until edges are golden brown, about 18 minutes. Let cool for 5 minutes.
  7. Heat pepper jelly in microwave on high until just melted, about 30 seconds. Serve with rangoons.




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