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Baked Crab Rangoon


1 package (8oz) low fat cream cheese, softened
1 can (6oz) crab meat, drained
3 scallions, thinly sliced, both white and green parts
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package wonton skins

The night before, combine all ingredients except wonton skins in a medium bowl.  Mix until well blended.  Cover and store in refrigerator.

Preheat oven to 425 degrees.  

Place about 1 ½ teaspoons of filling in center of each wonton skin.  Moisten edges with water; fold in half to form triangle, pressing edges to seal.  

Lightly spray baking sheet with non-stick vegetable spray, arrange Rangoon on sheet and lightly spray each to coat. Bake for 12 - 15 minutes or until golden brown.  Serve hot with sweet and sour sauce or mustard sauce.

 
 
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