Appetizer: Crab Rangoon II
Source of Recipe
4 on 4
List of Ingredients
8 oz Cream cheese
6 oz Can crab meat,
1 x Drained and flaked
2 ea Green onions with tops,
1 x Thinly sliced
1 ea Clove garlic, minced
2 t Worcestershire sauce
1/2 t Lite soy sauce
1 pk (48) won ton skins
1 x Vegetable spray coating
Recipe
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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