Andrea Nguyen
Author & Teacher
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If you don’t want to deep fry crab Rangoon, how about baking them up in little wonton skin cups? The result is a mini deviled snack. They're great with cocktails and are a good way to expand the use of wonton skins. I used packaged ones for these. The recipe is posted on Viet World Kitchen.
For more on crab Rangoon and Sriracha, see:
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