Cream Cheese Crab Rangoon

Name: Cream Cheese Crab Rangoon
Yield: 12
Cuisine: Fusion
Ingredients: cream cheese; crab meat; scallions, spring or green onions; garlic; worcestershire sauce; soy sauce, tamari; wonton wrappers; nonstick cooking spray

Submitted by makkah314

Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

YIELD

12 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

OUNCES CREAM CHEESE

OUNCES CRAB MEAT
can, drained and flaked

EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, thinly sliced

CLOVE GARLIC
minced

TEASPOONS WORCESTERSHIRE SAUCE

TEASPOON SOY SAUCE, TAMARI
light

PK WONTON WRAPPERS
wonton skins, (48) *

X NONSTICK COOKING SPRAY *

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 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 degree oven for 12 to 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.)