Baked Crab Rangoon

Name: Baked Crab Rangoon
Ingredients: 16 ounces neufchatel cheese, softened (low fat cream cheese); 1 (6 ounce) can crabmeat, drained and flaked; 4 -5 green onions, thinly sliced; 1 garlic clove, minced; 2 teaspoons Worcestershire sauce; 1 teaspoon soy sauce; 1 (48 count) package wonton skins; 1/4 - 1/2 cup melted butter

8 ingredients

12 steps

Ingredients

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4 - 1/2 cup melted butter

Directions

1

In medium bowl, combine all ingredients except wonton skins and butter.
2

Mix until well blended.
3

Place 1 teaspoon filling in center of each wonton skin.
4

Moisten edges with water.
5

Fold in half to form triangle, pressing edges to seal.
6

Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
7

Arrange on baking sheet that has been coated with vegetable spray.
8

Brush with melted butter.
9

Bake in 425° oven for 12-15 minutes, or until golden brown.
10

Serve hot with desired sauce.
11

NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
12

NOTE: These can also be fried, if prefer.