Baked Crab Rangoons
These crunchy on the out-side, creamy on the inside crab wontons make the perfect appetizer! They are also quick and easy to make!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24 Rangoons
- 8 ounces of low-fat cream cheese
- 8 ounces of immitation crab meat; chopped
- 1 clove of garlic; minced
- 2 green onions; thinly sliced
- 1 Tbsp chives; thinly sliced
- 1 1/2 tsp sesame oil
- 1/2 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt and Pepper to taste
- 2 eggs
- 24 2- inch won ton wrappers rounded shaped
Preheat oven to 400 degrees F. In a large mixing bow, mix together the cream cheese, crab meat, garlic, green onions, chives, sesame oil, soy sauce, worcesteshire sauce, and salt/pepper. Mix until everything is combined.
Take about 1 Tablespoon of the crab filling and place onto the center of each wonton. Beat the eggs and then brush onto the edges of the wonton. Press together with your fingers until they are sealed. Take a fork and press on the edges.
Place wontons onto a greased cookie sheet. Brush the tops of the wontons with the remaining egg wash (this will make them nice and golden). Bake for 12-15 minutes, or just until golden brown. Serve with soysauce and enjoy!