Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Crab Rangoon Light
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- #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.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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