Recipe by looneytunesfan
Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.
Top Review by Lisa Gay
We had this last summer and everyone enjoyed it. It takes awhile to make all the rangoons so we hadn't had it since. Imagine my surprise when I asked my soon to be four year old granddaughter what she would like me to serve for her birthday and she asked for this! She was three the last time she had it! Does that tell you how good they are??? I guess we have a new birthday tradition for her now! Thanks for sharing!
- 3 ounces reduced-fat cream cheese
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon Worcestershire sauce
- 1 (3 5/8 ounce) envelopepremium crabmeat, drained
- 1 green onion, chopped
- 14 wonton wrappers
Directions See How It's Made
- In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
- Place on a baking sheet coated with nonstick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.