BAKED CHINESE CRAB RANGOON
These delicious Chinese treats lack the normal MSG and are not deep fried like most rangoons are. They are a much healthier version. Try them, you'll love it.
Provided by Waffles
Categories Lunch/Snacks
Time 25m
Yield 1 ragoon, 12-17 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, onions, crab, and sugar together in a bowl.
- Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix).
- Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet.
- Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so, just to make sure.
- Should make about 15 or so.
- Happy Baking!
Nutrition Facts : Calories 62.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.3, Sodium 115.5, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 2.5
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Susan Simpson
[email protected]These were a fun and easy appetizer to make. My kids loved helping me fold the wonton wrappers.
Stella Stephen
[email protected]I'm not a huge fan of crab, but I loved these! The filling was so creamy and flavorful.
Syeda Zarakazmi
[email protected]These were perfect for my party. I made them ahead of time and just popped them in the oven when my guests arrived.
anjala Niroshani
[email protected]I added a little bit of Sriracha to the filling for a bit of a spicy kick. It was delicious!
Liliane Louis
[email protected]I used real crab meat instead of imitation crab, and it made a huge difference in the flavor. Highly recommend!
Ali Sadiki
[email protected]My wonton wrappers were a little too thick, so the crab rangoon didn't turn out as crispy as I would have liked. But they still tasted great.
Maryam Al Mohi
[email protected]These were a bit more time-consuming to make than I expected, but they were totally worth the effort. So delicious!
Oluwatoyin Zaneta Abdul
[email protected]I was skeptical about using imitation crab, but it actually worked really well. The filling was creamy and flavorful.
Tyn'teonna Craft
[email protected]I've made crab rangoon before, but this baked version is definitely my new favorite. So much easier than deep frying!
ROJIN KATUWAL
[email protected]These were a huge hit at my party! I made a double batch and they disappeared in no time.
Imam Jaan
[email protected]Fantastic recipe for baked crab rangoon! The wonton wrappers were crispy and held the filling perfectly.