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Monday, July 9, 2018

Crab Rangoon

These are better than the ones you eat out and they have less calories because they aren't fried.

8-12 servings
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
1 egg slightly beaten
about 12 wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with
cooking spray.
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy
sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon
at a time. Place 1 teaspoon of filling onto the center of each wonton skin.
Moisten the edges with water and fold the wonton skin diagonally to form a
triangle, pressing edges to seal. Moisten one of the bottom corners. Create a
crown by pulling both bottom corners together and sealing. Arrange the rangoon on
the baking sheet and lightly brush with egg.

Bake in the preheated oven until golden brown, 10 to 12 minutes.

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