We're finally getting some cold weather around here, I'm extremely happy about that. There is even a promising glimmer of hope that we might get a small snowfall here soon. I hate to get my hopes up about that but they kinda already are.
It's also full fledged holiday season here which means lots of parties and great food. I've already made these Baked Crab Rangoon's twice!
They are super flavorful, in fact I could probably just sit down and eat the crab filling with some saltine crackers and be completely happy, but in an effort to seem more dignified I went ahead and baked these in won ton wrappers as suggested.
This is a won ton wrapper just in case you've never seen one before. You can find them in the produce section of most supermarkets.
You'll be tempted to fill this up with a heaping spoonful but don't, you won't be able to seal the edges if you do that. We're trying to avoid leakage here.
Wet two sides of the won ton wrapper by dipping your finger in some water. Fold over the other two edges so you end up with a little triangle. Press down to seal.
Bake until golden brown on the edges, the middle will remain sort of pale in color.
Baked Crab Rangoons
Recipe from Food.com
- 1 can (6 oz) crabmeat, drained and flaked
- 4-5 green onions, sliced thin
- 1 clove garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 package won ton wrappers (about 48)
- 1/4 to 1/2 cup melted buter
- In a medium sized bowl, combine all the ingredients except for the won ton wrappers and the butter.
- Spray two cookie sheets with non-stick cooking spray.
- Preheat the oven to 425 degrees.
- Add about a tsp of mixture to the middle of a won ton wrapper, wet two of the edges of the wrapper. Fold the won ton wrapper so it makes the shape of a rectangle and press down firmly on the wet edges to they seal.
- Continue until all the wrappers are filled and folded.
- Brush the tops of the won ton's with melted butter and bake for 12-15 minutes. The corners will be golden brown and crispy and you might have some slight coloring on the tops of the rangoons as well.
- Serve hot with a dipping sauce of your choice. I used Sweet and Sour dipping sauce.