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Crab Rangoon
In the old days the kids would routinely whip these up for a snack at all hours of the day or night
and they are delicious. The House of Celery has nothing on these.
| 8 ounces |
cream cheese |
| 1-6 ounce can |
crab meat, drained and flaked |
| 2 medium |
green onions including tops, thinly sliced |
| 1 clove |
garlic, pressed |
| 2 teaspoons |
Worcestershire sauce |
| 1/2 teaspoons |
lsoy sauce |
| 1 package (48) |
won ton skins (see notes) |
| 1 can |
vegetable spray coating |
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. Arrange Rangoon on sheet and lightly
spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden
brown. Serve hot with sweet-sour sauce or mustard sauce.
Alternately (this is the way we all like them) the Rangoons can also be fried in oil.
Notes:
- These are available at most large grocery stores. Usually
found in the dairy cooler.
- Any leftover skins sould be sealed in an airtight container and
stored in the fridge.
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