Crab Rangoon Recipe

A perfect apetizer and easy to make, Crab rangoons are always a favorite.

This recipe calls for the rangoons to be baked which is an interesting twist and makes them healthier than the fried version, but if you preffer you can deep fry your crab rangoons just like at the chineese restaurants. To deep fry, heat oil to 400 degrees and fry until the crab rangoons are a light golden brown. drain before serving.

Crab Rangoon Recipe

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating

Filling: In medium bowl, combine all ingredients except won ton skins
and spray coating; mix until well blended.
** Tip: start with one package cream cheese and sample crab rangoon filling. If you want it cheesier, add more
To prevent won ton skins from drying out, prepare one or two rangoon
at a time. Place 1 teaspoon filling in center of each won ton skin.
Moisten edges with water; fold in half to form triangle, pressing edges
to seal. Pull bottom corners down and overlap slightly; moisten one
corner and press to seal. Lightly spray baking sheet with vegetable
coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425
Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.
Serve hot with sweet?sour sauce or mustard sauce.

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