Baked Crab Rangoon
"My kids just hang around the oven and when they finally come out we all burn our mouths eating them. I love that I can make so many at a time instead of deep frying just one."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
15
ingredients
- 16 ounces cream cheese, softened
- 2 -3 ounces crabmeat, drained and flaked
- 1 teaspoon soy sauce
- 2 teaspoons Worcestershire sauce
- 1 (48 count) package wonton skins
- 4 -5 green onions, thinly sliced
- 1⁄2 cup butter, melted
- 1 garlic clove, minced
directions
- In medium bowl, combine all ingredients except won ton skins and butter.
- Mix until well blended.
- 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 slight; moisten one corner and press to seal. (Usually there is a diagram on the won ton package. I think they look like little kerchiefs.).
- Place each one in a muffin tin with the edges sticking up a little. Brush with melted butter.
- Bake in 425 oven for 12-15 minutes, or until golden brown.
- Serve hot with desired sauce.
- NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
