"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

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Baked Crab Rangoons Recipe

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This recipe for Baked Crab Rangoons, by , is from From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Brooke/Daniel Frost
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, low-fat if preferred, softened
6 ounces canned crab meat, very well drained
2 green onions, very finely chopped
1 clove garlic, very finely minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 package refrigerated wonton skins
Directions:
Directions:
1. Preheat oven to 425º F. Spray mini-muffin pan(s) with cooking spray.
2. In a medium bowl, stir together the cream cheese, crab meat, onions, garlic, Worcestershire sauce and soy.
3. Open the package of wonton skins, and use only two or three at a time, keeping the rest covered while you work. Place the skins on a work surface and use the tip of your finger to moisten the edges.
4. Spoon about 2 teaspoons of the filling into the center of each then pull the corners up to meet and twist lightly to form a “pouch." Place each wonton into the muffin pan and repeat to use all of the filling and skins.
5. When all of the rangoons are formed, spray lightly with cooking spray.
6. Bake for 12 – 15 minutes until crispy then serve.

 

 

 

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