This crab Rangoon is said to be the closest to the Rangoon served at a certain Asian food chain. This favorite appetizer can also be deep-fried instead of baked.
Ingredients
- cooking spray
- 1 package cream cheese , 8 ounce
- 1 can crabmeat , 6 ounce
- 2 greens onions with tops , thinly sliced
- 1 clove garlic , minced
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoons light soy sauce
- 48 wontons wrappers
Instructions
-
1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
-
2
Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
-
3
To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
-
4
Arrange Rangoon on the baking sheet and lightly spray with cooking spray.
-
5
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts
Per serving
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