"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Crab Rangoon Recipe

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This recipe for Baked Crab Rangoon, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
STEPHANIE YSQUIERDO
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. crabmeat; drained and flaked; or defrosted and flaked
4 oz cream cheese
1 tbsp. sugar
1/4 cup thinly sliced green onion
1/4 cup mayo
12 won ton wrappers

Directions:
Directions:
Preheat oven 350. Mix crabmeat, cheese onion, sugar and mayo.
Spray 12 muffin cups with non stick cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrapper to extend over sides of muffin cups. Fill evenly with crabmeat mixture. Bake 18-20 minutes until edges are browned. Serve warm, Serve with sweat and sour or hot mustard sauce.

 

 

 

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