Crab Rangoon - baked

Crab Rangoon - baked
Adapted from recipezaar.com
Crab Rangoon - baked

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Adapted from recipezaar.com

Ingredients

  • 16

    ounces pacakges 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!

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