Ingredients
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16
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1
-
4 - 5
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1
-
2
-
1
-
1
-
1/4 - 1/2
-
-
-
-
-
-
-
Directions
Baked Crab Rangoon, This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don’t really like crab, but I devour these., Where did the filling go…. lol it disintegrated. The flavor was great though!, I’ve always fried my crab rangoons and I like how it makes the wonton skins nice and crispy. I wanted to try this recipe to see if I would like it better than my mother’s recipe but I didn’t like how they turned out. They weren’t crispy. I put them in longer but they just got really chewy and the center just seemed doughy.
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Steps
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1
Done
|
In Medium Bowl, Combine All Ingredients Except Wonton Skins and Butter. |
|
2
Done
|
Mix Until Well Blended. |
|
3
Done
|
Place 1 Teaspoon Filling in Center of Each Wonton Skin. |
|
4
Done
|
Moisten Edges With Water. |
|
5
Done
|
Fold in Half to Form Triangle, Pressing Edges to Seal. |
|
6
Done
|
Pull Bottom Corners Down and Overlap Slight; Moisten One Corner and Press to Seal. Usually There Is a Diagram on the Wonton Package. I Think They Look Like Little Kerchiefs.. |
|
7
Done
|
Arrange on Baking Sheet That Has Been Coated With Vegetable Spray. |
|
8
Done
|
Brush With Melted Butter. |
|
9
Done
|
Bake in 425 Oven For 12-15 Minutes, or Until Golden Brown. |
|
10
Done
|
Serve Hot With Desired Sauce. |
