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home > recipes > appetizers > crab rangoon 4
Makes 48 appetizers 1 or 2 (8 ounce) packages Neufchatel cheese, softened (or cream cheese). Amount based on your preference. 1 (6 ounce) can 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 (48 count) package wonton skins Vegetable spray coating Filling: In medium bowl, combine all ingredients except wonton skins and spray coating; mix until well blended. To prevent wonton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each wonton 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. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Crab Rangoon 4


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keyword: rangoon
ethnicity: chinese
recipes for appetizers
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(posted June 4, 2007)

Makes 48 appetizers

1 or 2 (8 ounce) packages Neufchatel
cheese, softened (or cream cheese). Amount based on your preference.
1 (6 ounce) can
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 (48 count) package wonton skins
Vegetable spray coating

Filling: In medium bowl,
combine all ingredients except wonton skins and spray coating; mix until well blended. To prevent wonton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each wonton 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.

Arrange rangoon on sheet and lightly spray to
coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.

Serve
hot with sweet-
sour sauce or mustard sauce.


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