Crab Rangoon

I've had this at several different Chinese restaurants and the taste has varied from place to place. At a couple of these restaurants, there was a somewhat sweeter version of these, and those are the ones that I prefer.

Yield: 48 appetizers

Ingredients

• 1 or 2 (8 ounce) packages Neufchatel cheese, softened (or cream cheese). Amount based on how cheesy you prefer
• 1 (6 ounce) can crab meat, drained and flaked
• 2 green onions including tops, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon lite soy sauce
• 1 (48 count) package won ton skins
• Vegetable spray coating

Instructions

1. In a medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. (Alternatively, close the won ton up whichever way you prefer.)
2. Arrange rangoon on sheet and lightly spray to coat.
3. Bake at 425 degrees F for 12 to 15 minutes, or until golden brown.*
4. Serve hot with sweet-sour sauce or mustard sauce.

Notes

* Rangoon can also be fried in oil.

I've found that using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I've never tried baking them - always fried them at 350 degrees F until golden. You can also substitute the artificial crab meat in these.

Attribution

Posted by WingsFan91 at Recipe Goldmine May 22, 2001.

Photo credit: jeffreyw on VisualHunt / CC BY