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CRAB RANGOON

Course Appetizer

Ingredients
  

  • 8 oz cream cheese
  • 6 oz crab meat, can, drained and flaked
  • 2 each green onions, with tops, thinly sliced
  • 1 each clove garlic, minced
  • 2 teaspoon worcestershire sauce
  • 1/2 teaspoon soy sauce, light
  • 1 pk wonton skins, (48)
  • 1 vegetable spray coating

Instructions
 

  • In medium bowl, combine all ingredients except won ton skins and spraycoating; mix until well blended.
  • (To prevent won ton skins from dryingout, prepare one or two rangoon at a time.)
  • Place 1 tsp filling in center of each won ton skin. Moistenedges with water; fold in half to form triangle, pressing edges toseal. 
  • Pull bottom corners down and overlap slightly; moisten onecorner and press to seal.
  • Lightly spray baking sheet with vegetablecoating. Arrange rangoon on sheet and lightly spray to coat.
  • Bake in425 degree oven for 12-15 minutes or until golden brown. Serve hotwith sweet-sour sauce or mustard sauce.
  • Makes 48 appetizers.(The person who gave me this recipe used to fry the crab rangoonrather than bake it in the oven.)