Baked Crab Rangoon

I looooove crab rangoon. I always order it whenever we get Chinese. The problem I have with the rangoon from the Chinese place is that it's usually in that star shape. The means there's a whole bunch of crispy shell at one end, and just a little bit of crabby goodness at the other. I prefer more crabby goodness, less crispy shell.

I've seen a few variations of this recipe running around on Pinterest and I decided to give this one a try. It was an easy recipe to make, but definitely requires patience to put together. Wonton's are NOT a whole lot of fun to work with, not to mention that you get about 4,736 in a package...I used 12. Not sure what I'm gonna do with the other 4,724. (BTW, wonton wrappers are usually found in the produce section of your grocery store. Mine were near the bean sprouts).

I do feel the need to repeat what was said on the blog that I got this recipe from though...if you make these, make sure you seal those edges really well, otherwise filling will ooze out of the sides while cooking. Having read that I did my best to seal them completely. Even so some filling still came out (that could be from over-filling though).

Anyway, I'm glad I tried these, and they're definitely something I'd make again. I use just regular Raspberry Preserves heated up in the microwave for about 25 seconds as my dipping sauce, but you can use whatever you prefer.

'Baked Crab Rangoon'

Source: Tracey's Culinary Adventures

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.



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