Crab Rangoon Crispy Rice Sushi Cups

• total waktu: 1 hour 23 minutes

Bahan-bahan

12 oz imitation crab, chopped

1/2 C cream cheese

1/4 C sour cream

1/2 t worcestershire sauce

2 t soy sauce

3 T chives, chopped

1 t garlic powder

pinch salt

1/4 t white pepper (you can use black but I like the flavor of white with this recipe)

16 oz sushi rice

avocado oil spray

avocado, diced

spicy mayo

Recipe

Petunjuk

preheat oven to 400 F

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

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).

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.

Remove rice in muffin tray from freezer & spray rice with avocado oil. Bake for 25 min.

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

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

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

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

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