| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Vegetables |
|
Seafood, Appetizers |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 6 |
oz |
Can crab meat, |
|
|
Drained and flaked |
| 2 |
|
Green onions with tops, |
|
|
Thinly sliced |
| 1 |
|
Clove garlic, minced |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Lite soy sauce |
| 1 |
pk |
(48) won ton skins |
|
|
Vegetable spray coating |
INSTRUCTIONS
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 tsp 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 425 degree oven for 12-15 minutes or until golden brown. Serve hot with
sweet-sour sauce or mustard sauce. Makes 48 appetizers. (The person who
gave me this recipe used to fry the crab rangoon rather than bake it in the
oven.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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