What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Crab Rangoon Light
- add review
- #5335
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 packages (8 ounce size) Neufchatel or cream cheese, softened
1 can (6 ounce size) 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 package (48-count size) won ton skins
vegetable oil spray coating
directions
In a medium bowl, combine all ingredients except won ton skins and spray coating. Mix until well blended.
Next, to prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water and fold in half to form a triangle, pressing edges to seal. Pull bottom corners down and overlap slightly. Moisten one corner and press to seal.
Lightly spray a baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in a 425 degrees F oven for 12 to 15 minutes or until golden brown.
Serve hot with sweet-sour sauce or mustard sauce.
added by
katlover
nutrition data
Nutritional data has not been calculated yet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments