Crispy Sushi Crab Rangoon Cups

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Step 1

*preheat oven to 400 F

Step 2

1. In a bowl combine crab, cream cheese, sour cream, salt, pepper, garlic, soy sauce, worcestershire, & 2 T chives. Set in fridge for 30 min.

Step 3

2. Spray a muffin tin generously with avocado oil or spray the insides of the silicone muffin cups & place in muffin tray compartments (if you have).

Step 4

3. Scoop equal amounts of sushi rice in each & press gently to even out. Use a measuring cup to press & make cup shapes. Place in freezer for 20 min.

Step 5

Remove rice from tray from freezer and spray rice with avocado oil.t Bake for 25 minutes

Step 6

5. Remove from oven, scoop crab mix in each compartment & press down a bit.

Step 7

6. Bake for about 7-10 min, until crab is a bit golden on top.

Step 8

7. Remove & let cool - this is important so the rice cups hold together.

Step 9

8. Carefully use an icing/offset spatula to remove from muffin tin or carefully peel the molds.

Step 10

9. Top with avocado, spicy mayo, & the other T of chives. Enjoy!