Mind Blown Crab Rangoon Wonton Cups

Ingredients

1 box Mind Blown™ Crab Cakes (2 cakes)

12 wonton wrappers

1/4 C plant based cream cheese, softened

1/4 cup plant based sour cream

1 Tbsp. Haven’s Kitchen Sunshine Chili Aioli Sauce, plus more for topping

1/4 tsp. Worcestershire sauce

1/4 tsp. coconut aminos, or soy sauce

2 Tbsp. green onions, thinly sliced (2 spears)

2 Tbsp. parsley, chopped

 

Instructions

1) Prepare Mind Blown™ Crab Cakes according to package, or thaw overnight in the fridge.

2) Preheat oven to 350°.

3) Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Bake 2-3 minutes or until edges begin to brown; Remove from oven and cool slightly.

4) Meanwhile place prepared or thawed Mind Blown™ Crab Cakes in a medium mixing bowl, with the plant based cream cheese, plant based sour cream, Worcestershire sauce, and coconut aminos, green onion & parsley. Mix well.

5) Spoon filling into baked wonton shells; *bake for an additional 8-10 minutes or until cooked through.

6) Top with dollop of Haven’s Kitchen Sunshine Chili Aioli Sauce to finish on each cup, sprinkle sliced green onions & parsley. Serve as is or additional Haven’s Kitchen Sunshine Chili Aioli for dipping sauce. Enjoy!

*Tip: you can cover the top with foil to ensure you doing burn the edges depending on your oven.

 

'SEA' YouTube Video

Older Post
Newer Post
Close (esc)

stay in touch!

Join our newsletter to learn more about new product launches and new retail partners!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now