Crab Rangoon

This Crab Rangoon is a favorite appetizer, closely resembling the kind served at a certain Asian food chain.

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Prep Time 35

Cook Time 15

Total Time 50

Course Appetizer

Cuisine Asian

Servings pieces

Calories 261 kcal

Equipment

baking sheet

Ingredients

cooking spray
8 ounce cream cheese
6 ounce crabmeat drained and flaked
2 green onions with tops, thinly sliced
1 clove garlic minced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

Instructions

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
Arrange Rangoon on the baking sheet and lightly spray with cooking spray.
Bake in the preheated oven until golden brown, 12 to 15 minutes.

Notes

This crab Rangoon can also be deep-fried instead of baked.

Nutrition

Serving: 1pieceCalories: 261kcalCarbohydrates: 29gProtein: 11gFat: 11gSaturated Fat: 6gCholesterol: 54mgSodium: 461mgPotassium: 175mgFiber: 1gVitamin C: 2mgCalcium: 71mgIron: 2mg

Keyword Appetizer, Asian food, Baked, Crab Rangoon, cream cheese, deep-fried