Wednesday, March 12, 2014

Baked Crab Rangoon

These little morsels are soooo wonderful ... soooo delightful ... and I think I soooo need to go make some right now.  These really are an EASY appetizer.  The filling can be made ahead and just baked up last minute. 

We like these served with the sauce on the side.  I had these at a restaurant and they put the sweet chili sauce on the plate and placed the rangoons in the sauce.  It was a pretty presentation but they do get a little soggy if they aren't eaten right away.  Who am I kidding, I should serve them like that because they never last 5 minutes.

Baked Crab Rangoon

1/2 tsp garlic salt
1/2 tsp Worcestershire sauce
30-35 wonton wrappers
2 green onion, both white & green part
10 oz crab meat
8 oz cream cheese

Combine the cream cheese, garlic salt and Worcestershire sauce in a small bowl until smooth.  Stir in crab and onion.

Open wontons but keep under a damp cloth and just take out a few at a time. Place 2 teaspoonfuls in the center of each wonton wrapper.  Using your fingertip, moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.  Lightly spray wontons with nonstick cooking spray.

Bake at 425 °F for 8-10 minutes or until golden brown. Serve warm with sweet chili sauce. 


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