Why wasn't I aware how easy it is to make crab rangoons until last night? They were always such a staple late-night chinese delivery item for me in Boston and I have yet to find any on island. I had assumed they were a complicated and time-consuming treat and had never bothered trying to recreate them. Well, last night R decided to make some for me as a mother's day gift. They were delicious! He had a lot of left over filling so we made a second batch together, topping it all off with a "super goonie" made of four wanton wrappers instead of one. Swooooooon! <3
Baked Crab Rangoons
Ingredients:
16oz low fat cream cheese
1 (6oz) can crabmeat, drained
4-5 green onions, thinly sliced
1 garlic clove, minced
2 tsp Worcestershire sauce
1 tsp soy sauce
1 package wonton skins
1/4-1/2 cup melted butter
Directions:
1. Combine all ingredients in medium bowl, except wonton skins and butter.
2. Mix until well blended.
3. Place 1 tsp filling in center of each wonton skin.
4. Moisten edges with water.
5. Form in half to form triangle, pressing edges to seal (we then folded the two furthest corners together. There are lots of folds you can do.. doesn't really matter, it all tastes the same).
6. Arrange on baking sheet that has been coated with vegetable spray.
7. Brush with melted butter.
8. Bake at 420 degrees for 12-15 minutes, or until golden brown.
YUM!
0 comments:
Post a Comment