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How To make CRAB RANGOON

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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

Directions:
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying
out, prepare one or two rangoon at a time.)
Place 1 tsp 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 degree oven for 12-15 minutes or until golden brown. Serve hot
with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
(The person who gave me this recipe used to fry the crab rangoon
rather than bake it in the oven.)

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