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    Crab Rangoon (I)


    Source of Recipe


    net

    List of Ingredients




    Crab Rangoon

    1 8 oz pkg fat-free or reduced fat
    cream cheese* -- softened
    1 (6 oz.) can crab meat -- drained and flaked
    2 green onions (including tops) -- thinly sliced
    1 clove garlic -- minced
    *Use up to 2 (8 oz.) packages, depending
    on how "cheesy" you want them.

    2 teaspoons Worcestershire sauce
    1/2 teaspoon light soy sauce
    1 (48 ct pkg.) won-ton wrappers non-stick vegetable oil spray


    In a 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 the 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 rangoons on sheet and lightly spray to coat. Bake in 425° F oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48.
    Note: these can also be deep-fried in oil, but they wouldn't be so low in fat.


    Recipe
 

 

 

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