Tonight I finally got around to making what ended up being an AWESOME Baked Crab Rangoon! Naturally, I HAD to share the recipe with you all after finding it to be a big success! Even my husband who isn't much of a seafood fan liked it!
(My photo, however not my original recipe)
Baked Crab Rangoon
8 oz. crab meat, drained and flaked
8 oz. cream cheese, at room temperature
1/2 tsp. Worcestershire sauce
3/4 tsp. light soy sauce
1 clove garlic, finely minced
1 1/2 Tbsp. onion, minced
1 pkg. wonton wrapppers (I only used about half, but I suppose it depends on the size)
Water for sealing wontons
3-4 Tbsp. butter, melted
Combine the crab, garlic, and onion in a medium bowl. In a small bowl, combine the cream cheese, Worcestershire sauce, and soy sauce thoroughly. Add the cream cheese mixture to the crab mixture and combine thoroughly.
Place a wonton wrapper on a flat surface so it forms a diamond shape. Wet the edges of the wonton. Place a heaping teaspoon of filling in the middle of the wonton and spread it out toward the left and right points of the diamond.
Fold over the edges of the wrapper so that it forms a triangle. Seal the edges, adding more water if needed. I folded each point of the triangle over again, as an added measure to keep he wonton sealed.
Cover the completed rangoon with a damp paper towel to prevent from drying out while preparing the rest.
Place sealed wontons on a nonstick baking sheet and brush the tops with melted butter. Bake at 425 degrees F for about 12 minutes or until golden brown.
Makes about 48 Crab Rangoon.
I hope you all enjoy this recipe as much as we did! It's perfect for the holidays, family get togethers, a dinner party, or just a simple appetizer supper like we had!
If you'd like to see the pin, click here!
Until next time,