Baked "Crab" Rangoon

We love chinese food in our house! But it is costly to eat out so I am often trying my hand at making some of our favorite chinese dishes at home. (I've mastered eggrolls as well as sesame & general tso's chicken). Crab rangoon is a yummy side or snack. To make this healthier & more cost effective, I use the "fake" crab meat and bake them instead of frying! Or you could omit the crab and just make these a cream cheese stuffed wonton. Remember, recipes are often just a guideline, adjust to your tastes!

16 ounces cream cheese, softened 
1 (6 ounce) can crabmeat, drained and flaked (or the equivalent of the fake crab meat)
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter (or spray with olive oil/butter cooking spray)

In medium bowl, combine all ingredients except wonton skins and butter.

Mix until well blended.
Place 1 teaspoon filling in center of each wonton skin.
Moisten edges with water.

Bring the opposite corners up & pinch them together. Bring up a 3rd corner, pinch with the other. Finally bring up the 4th corner to the others. Pinch in all the edges. Or instead of all that, fold in half to form a triangle.

Arrange on baking sheet that has been coated with vegetable spray.

Brush with melted butter (or spray with cooking spray).

Bake in 425º oven for 12-15 minutes, or until golden brown.

Serve hot with desired sauce like sweet & sour or hoison. 
baked crab rangoon, recipe, chinese

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