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Crab Rangoon
Crab Rangoon
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Homemade crab Rangoon: Creamy crab and cream cheese filling in crispy baked wonton wrappers.
Ingredients:
  • cooking spray
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 green onions with tops, thinly sliced
  • 1 clove garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 0.5 teaspoon light soy sauce
  • 48 wonton wrappers
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and give your baking sheet a gentle spritz with cooking spray.
  • Mix the cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce in a bowl until well combined.
  • To keep wonton wrappers from drying out, work with one or two Rangoon at a time, and cover the remaining wrappers with a damp towel. Add 1 teaspoon of crab filling to the center of each wonton wrapper. Wet the edges with water, fold diagonally into a triangle, press edges to seal, and remove any air. Dampen one bottom corner, bring both corners together to create a crown, and seal. Repeat with the rest of the wrappers and filling.
  • Place the Rangoon neatly on the baking sheet and give them a light mist of cooking spray.
  • Bake until beautifully golden, 12 to 15 minutes in the preheated oven.

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