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Crab Rangoons Recipe

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This recipe for Crab Rangoons, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Welsch
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
4 oz lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers

Directions:
Directions:
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425 for 8-10 minutes or until golden brown. Serve warm.
Makes 14 appetizers which is never enough so I always double it.

 

 

 

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