Crab Rangoon A

These baked Crab Rangoon appetizers offer a delightful crunch with every bite, encasing a rich and creamy filling of lump crab meat and softened cream cheese. The subtle kick of Worcestershire sauce and fresh scallions balances the richness, creating a perfect harmony of sweet and savory flavors. Ideal for parties, game days, or as an elegant starter for dinner parties, these rangoons are easier to make than you might think. By baking them instead of deep frying, you achieve a lighter, golden-brown crisp without the grease. They pair beautifully with sweet and sour sauce or a spicy mustard dip, making them a crowd-pleasing favorite that is both simple to assemble and impressive to serve.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 48

Calories: 814.5

Description

These baked Crab Rangoon appetizers offer a delightful crunch with every bite, encasing a rich and creamy filling of lump crab meat and softened cream cheese. The subtle kick of Worcestershire sauce and fresh scallions balances the richness, creating a perfect harmony of sweet and savory flavors. Ideal for parties, game days, or as an elegant starter for dinner parties, these rangoons are easier to make than you might think. By baking them instead of deep frying, you achieve a lighter, golden-brown crisp without the grease. They pair beautifully with sweet and sour sauce or a spicy mustard dip, making them a crowd-pleasing favorite that is both simple to assemble and impressive to serve.

Ingredients

8 ounce Cream cheese
6 ounce Crab meat -- drained &

Directions

1
Preheat oven to 425 degrees F (220 degrees C).
2
In a medium bowl, combine the cream cheese, drained crab meat, thinly sliced scallions, minced garlic, Worcestershire sauce, and lite soy sauce.
3
Mix until the ingredients are well blended and the filling is smooth.
4
Place 1 teaspoon of the filling into the center of each wonton skin.
5
Pull the bottom corners of the wrapper down and overlap them slightly.
6
Moisten one of the top corners with water and press it against the overlapped corners to seal the packet.
7
Lightly spray a baking sheet with vegetable cooking spray.
8
Arrange the sealed rangoon on the prepared baking sheet.
9
Lightly spray the tops of the rangoon with vegetable cooking spray.
10
Bake in the preheated oven for 12 to 15 minutes, or until the wrappers are golden brown and crispy.
11
Serve hot immediately with sweet and sour sauce or mustard sauce on the side.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 814.5kcal

% Daily Value *
Total Fat 69.7g108%
Saturated Fat 42.3g212%
Cholesterol 280.5mg94%
Sodium 1077.0mg45%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.0g0%
Sugars 3.6g
Protein 38.8g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab rangoon, appetizer, baked, wonton, cream cheese, seafood, party food, easy recipe, chinese american, crispy, scallion, garlic, soy sauce, worcestershire, snack, starter, crab meat, filling, golden brown, homemade

Read it online: https://www.chefs-mate.com/recipe/crab-rangoon-a/