Crab Rangoon Recipe

Crab Rangoons are always a special treat when I go out for Chinese food. Making them at home is even better!

• Meal Type: Appetizer
• Ethnicity: Chinese
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

Ingredients

• 1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
•     cream cheese). Amount based on how
•     you prefer
• 1 (6 ounce) can crab meat, drained and flaked
• 2 green onions including tops, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon lite soy sauce
• 1 (48 count) package won ton skins
• Vegetable spray coating

Directions

1. Filling: 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 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 slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
2. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.
3. Serve hot with sweet-sour sauce or mustard sauce.
4. Makes 48 appetizers.
5. Rangoon can also be fried in oil.