"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Crabmeat Rangoons Recipe

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This recipe for Crabmeat Rangoons, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Del Sawka
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 - 12 oz pkg. won ton wraps
1 bundle green onions, diced
3 - 8 oz. pkg. cream cheese, softened
2 - 8 oz. pkg. of imitation crab meat, diced
salt and pepper to taste

Directions:
Directions:
- Preheat oven to 400. Line a cookie sheet with parchment paper, or if none available, use a brown paper grocery bag.
- Combine cream cheese, crabmeat, onions, salt and pepper in a medium sized bowl, stirring until well mixed.
- Lay out 1 dozen wonton skins individually on counter top. Place approximately 1 1/2 T. cream cheese mixture into center of each wonton.
- Fill a small measuring cup or bowl with water. Dip middle and index fingers of one hand into water and dab on all four corners of each wonton skin. Fold each corner of wonton skin over cream cheese mixture and into middle.
- Place prepared wontons on paper-lined cookie sheet and bake for 20 minutes or until corners of wontons slightly begin to brown.
Best when served hot.

Personal Notes:
Personal Notes:
* Cream cheese mixture also makes an excellent cracker spread

 

 

 

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