Friday, December 9, 2016

Crab Rangoons


1/8 tsp garlic powder
½ teaspoon soy sauce
1 8-oz package cream cheese
2 eggs, beaten
2 green onions, thinly sliced
2 teaspoons Worcestershire sauce
6 oz of crab meat (I found a 12-oz package and used half)
48 wonton wrappers


Preheat oven to 425 degrees, and lightly spray a baking sheet with cooking spray. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Place 1 teaspoon of filling onto the center of each wonton skin. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes, just until golden brown.

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