Crab Rangoon

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese). Amount based on how “cheesy” you prefer.
1 can (6 ounces) 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) won ton skins vegetable spray coating

1:Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended.
2: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; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
3:Arrange rangoon on sheet and lightly spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers. Rangoon can also be fried in oil.

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