P and I are working on meal planning a ton more than we ever have, so you will see a variety of different kinds of recipes on the blog. tonight was baked crab rangoon with sweet and sour sauce. with these new recipes will come super delicious things and a few blunders...this one i forgot to check the serving size and ended up making 52 crab rangoon. oh well. i'll do a follow up post letting
all of my readers know how they hold up after freezing. ok..here you go.
Baked Crab Rangoon
*Recipe adapted from Food.com
-
16 ounces of low fat cream cheese
- 1
(6 ounce) can crabmeat, drained and flaked
-
4 to 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 to 1/2
cup melted butter
In medium bowl, combine all ingredients except wonton skins and butter. Mix until well blended. Place 1 teaspoon filling in center of each wonton skin. Moisten edges with water. Fold in half to form triangle, pressing edges to seal. Pull
bottom corners down and overlap slight; moisten one corner and press to
seal. Arrange on baking sheet that has been coated with vegetable spray. Brush with melted butter. Bake in 425ยบ oven for 12-15 minutes, or until golden brown. I've taken a few photos and posted them below. happy cooking!
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| you can use whatever size you want - i chose medium sized wrappers. |
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| this is what the cream cheese mixture ends up looking like |
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just to give you perspective on the filling size
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| these are what my folds looked like - if you are a master folder - do your thing |
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| out of the oven, bubbly and delicious |
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| the final product. P and I loved this recipe. Nice crunch bite without frying. #winning |
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