Baked Crab Rangoon

READY IN: 45mins
Kim127
Recipe by Charmie777

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.

Top Review by Zetty66

Very yummy and didn't take too, too long to put together. I think next time I'll increase the green onion for added flavor. Baked these, froze them, and then reheated just as many as I needed--came out great!

Ingredients Nutrition

Directions

  1. In medium bowl, combine all ingredients except wonton skins and butter.
  2. Mix until well blended.
  3. Place 1 teaspoon filling in center of each wonton skin.
  4. Moisten edges with water.
  5. Fold in half to form triangle, pressing edges to seal.
  6. 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. Arrange on baking sheet that has been coated with vegetable spray.
  8. Brush with melted butter.
  9. Bake in 425º oven for 12-15 minutes, or until golden brown.
  10. Serve hot with desired sauce.
  11. NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  12. NOTE: These can also be fried, if prefer.

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