Easy Baked Crab Rangoons Recipe

Easy Baked Crab Rangoons Recipe

Crab Rangoons are one of my favorite “guilty pleasures”. Until today, I’ve only ever had them deep fried, and at Chinese restaurants, or take out. I love the crisp, flavor, and taste of these appetizers, and could eat them everyday, and by the dozens. Since I’m actively trying to eat healthier I decided it would be my mission to make a batch of healthier, baked Crab Rangoons.

Since I’ve tried all kinds of Crab Rangoons form dozens of restaurants, I’ve found what tastes I prefer. Some places make them too crabby, some too cheesy, and other too sweet. I like a sweet, and savory balance so that is how I concocted my recipe. It was my second time working with wonton wrappers so this time instead of using oil, I used water to mold them, and it worked like a charm!!

Easy Baked Crab Rangoons Recipe

• Wonton wrappers
• 1 8oz package of softened cream cheese
• 1 tablespoon soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon (1 large clove) finely minced garlic
• 2 stalks green onion finely chopped
• 6 oz of crabmeat. I prefer imitation because it is not too strong. That is exactly what our local restaurants also use.

Directions:

Preheat oven to 425

Spray two baking sheets with nonstick spray or olive oil

Finely mince your crab, and other ingredients

Fill a small bowl with water (for dipping your fingers in to seal the wrappers)

Mix all ingredients in a large glass bowl until mixture is fully mixed

Using a spoon scoop a little crab mixture into the center of your wrapper

With slightly wet fingers, fold wrapper over into a triangle shape

Dip your fingers in the water to seal the wrapper

Repeat Process-Makes about 36-40

Bake for 10 minutes or until edges are golden brown-don’t be alarmed if they get a little darker-these wrappers tend to crisp up fast-so no more than 12 minutes max!!