Every year for our Christmas party – we order out Chinese food. I don’t know where the tradition started, but I won’t complain because it always tastes SO good! I love the crab rangoons we always get – and I started to crave them early this year, so I decided to tackle a recipe myself (but a much healthier version). 🙂 I made this baked version a few weeks ago, and it did not disappoint. Whether it’s an appetizer or a main dish, these crab rangoons will be a crowd favorite.
1/8 tsp garlic powder
1 8-oz package cream cheese
6 oz of crab meat (I found a 12-oz package and used half)
2 green onions, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
48 wonton wrappers
2 eggs, beaten
Preheat oven to 425 degrees, and lightly spray a baking sheet with cooking spray. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Place 1 teaspoon of filling onto the center of each wonton skin. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes, just until golden brown.
Recipe from: All Recipes
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