Tuesday, January 24, 2012

Baked Crab Rangoon



'Baked Crab Rangoon'

Ingredients

2 tablespoons sour cream
8 oz cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Directions

1. Heat oven to 415. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.

2. In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

3. Lay a wonton wrapper on your work surface. Place 1-2 teaspoons of the filling in the center of the wrapper (do not overfill), then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

4. Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp. Serve with dipping sauce of choice.

***PRINT RECIPE***


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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife