| Advertisements |
CRAB RANGOON
| Ingredients | |||
| 8 | oz | cream cheese | |
| 6 | oz | crab meat, can, drained and flaked | |
| 2 | each | green onions, with tops, thinly sliced | |
| 1 | each | clove garlic, minced | |
| 2 | teaspoon | worcestershire sauce | |
| 1/2 | teaspoon | soy sauce, light | |
| 1 | pk | wonton skins, (48) | |
| 1 | vegetable spray coating | ||
Directions: | |||
| 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 tsp 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. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. (The person who gave me this recipe used to fry the crab rangoon rather than bake it in the oven.) | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Appetizers