This recipe couldn’t be any easier, and it is a healthier choice than the original fried version.
2 8oz containers of cream cheese with chive and onion
12oz of crab meat (you can use imitation and it’s just as good)
all natural won ton wrappers (read the label — plain ones have all kinds of weird stuff in them)
olive oil cooking spray
1/8 cup water
How I Made Them:
Preheat the oven to 425 degrees. Line two cookie sheets with non-stick aluminum foil.
In a big bowl, combine the crab and cream cheese.
To assemble the crab rangoons, spoon a little of the filling into the middle of a won ton wrapper. Dip your finger in the water and wet the edges of the wrapper (so they will stick together). Pull two opposite corners together, to make a triangle. Pull a third corner up and pinch it together with the first two. Pull the fourth corner up and do the same, making a pinwheel shape.
Place the crab rangoons on the baking sheet in tight rows (not touching, but since they won’t expand like a cookie, you can fill the sheets). Bake for 10 minutes or until the edges brown (not burn, just brown).
Serve hot with sweet and spicy sauce or another fun Chinese condiment.
How They Turned Out:
AWESOME! Always a popular part of the buffet table, these never last long.
Makes 40+ crab rangoons.