Posted by: Spice 11-12-99 5:34 PM
Crab Rangoon I
8 ounces cream cheese, softened
6 ounce can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating
Preheat oven to 425° F.
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 preheated 425degree oven for 12 to 15 minutes, or until golden brown.
Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers.
Rangoon can also be fried in oil.
Crab Rangoon II
6 ounces crab meat, thawed and drained
4 ounces cream cheese, softened
1/4 red pepper, minced
4 water chestnuts, minced
2 cloves garlic, minced
1 scallion, minced
1/4 teaspoon white pepper
16 ounces won-ton wrappers
oil for frying
Combine snow crab meat, cream cheese, red pepper, water chestnuts, garlic, scallion and white pepper. Refrigerate until ready to use.
Put 1 teaspoon filling in each wonton wrapper. Fold. Cover and freeze until ready to use.
Fry in 375 degree F oil until golden brown. Drain on paper towels.
Serve with favorite dipping sauce.
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