For the Crab Rangoon Cups

Here are the recipes for the appetizers I'm serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I'd post the recipes now before the kitchen chaos begins...

For the Crab Rangoon Cups:
1 cup surimi
½ block cream cheese
1 stalk green onions, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
½ tablespoon sugar
salt & pepper to taste
½ package wonton wrappers
¼ cup canola or olive oil cooking spray

Preheat oven to 350 degrees.
Combine all ingredients except the last two ingredients.
Place cream cheese mixture into a plastic baggie and set aside.
Prepare muffin pan by spraying the inside of each well with cooking spray.
Place one wonton wrapper over a well.
Using the tart shaper, gently push the wonton wrapper into the well to form a cup.
Repeat until all wells are filled with wonton wrappers.
Take filled baggie and snip a small corner to use as a piping bag. I
n each well, squeeze a dollop of the filling.
Brush edges of wontons with canola or olive oil.
Bake filled wontons in preheated oven for 7-10 minutes or until golden brown.

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