Crab Rangoon

Name: Crab Rangoon
Ingredients: 1 (8 ounce) package cream cheese, softened; 1 (6 ounce) can crabmeat, drained and flaked; 2 green onions, including tops thinly sliced; 1 garlic clove, minced; 2 teaspoons Worcestershire sauce; 12 teaspoon light soy sauce; 1 (48 count) package wonton skins; vegetable oil cooking spray, coating

8 ingredients

9 steps

Ingredients

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crabmeat, drained and flaked
2 green onions, including tops thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
12 teaspoon light soy sauce
1 (48 count) package wonton skins
vegetable oil cooking spray, coating

Directions

1

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended.
2

(To prevent won ton skins from drying out, prepare one or two rangoon at a time.)
3

Place 1 teaspoon filling in center of each won ton skin.
4

Moisten edges with water; fold in half to form triangle, pressing edges to seal.
5

Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
6

Lightly spray baking sheet with vegetable coating.
7

Arrange rangoon on sheet and lightly spray to coat.
8

Bake in 425 degree oven for 12 to 15 minutes, or until golden brown.
9

Serve hot with sweet-sour sauce or mustard sauce.