Baked Crab Rangoon

Adapted from about.com

I love Crab Rangoon.  

However, I do not love deep fried food.  It's generally too rich and too fattening for me.  So, the search was on to find a recipe that is baked but still delicious.  

I also do not like green onions, which are a staple in Crab Rangoon recipes.  So essentially, this recipe is my creation to suit my tastes, but the proportions of cream cheese to crab and the baking instructions are based off another recipe. 

This site  is full of helpful tips for making Crab Rangoon, and was my main resource for coming up with my recipe.  

These turned out so well!  My husband and I actually made a meal out of them.  We dipped them in some sweet and sour sauce.  They were perfect pillows of sweet crabby goodness with a savory shell!

Ingredients:

8 ounces crab meat, drained and flaked
8 ounces cream cheese, at room temperature 

        (I used Light)

½ teaspoon Worcestershire sauce 

        (I substituted steak sauce)
¾ teaspoon light soy sauce
1 clove garlic, finely minced
1 ½ tablespoons onion, minced
1 package wonton wrappers
Water for sealing wontons

3-4 tablespoons butter, melted

Directions:

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 the wontons sealed.

Cover the completed Crab 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 for about 12 minutes or until golden brown.

Yield: 48 Crab Rangoon

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