This is my friend’s Shannon’s recipe. It’s an easy appetizer that can be kept light.
won ton wrappers
1 8 oz container 1/3 less fat Philadelphia Onion and Chive Cream Cheese
1 cup crab meat (or krab meat)
2 tbs water
How to make it:
Preheat the oven to 350 degrees.
Chop the crab/krab meat finely. Mix it into the cream cheese, making sure to blend thoroughly.
Spoon a 1-2 tsp sized dollop of filling into the center of a won ton wrapper. Don’t over fill it. Wet the edges of the wrapper with water (a quick swipe of the finger is enough). Fold the corners together to create a purse, sealing the edges closed. Continue to make the rangoons until you are out of filling.
Place the rangoons on a non-stick baking sheet (or a sheet lined with non-stick foil). Spray with olive oil in a mister or an olive oil cooking spray. Bake until the won tons are crispy and golden (about 10 minutes, but keep an eye on them).
How they turned out:
Good, and with less guilt than the fried version at your favorite Chinese restaurant. But — they are only good while hot. Right out of the oven, they are too hot (you’ll melt your mouth). After about 15-20 minutes, they get cold and gummy. So only make as many as you will need, or make them in batches so that your guests get hot and yummy appetizers.