baked crab wontons
(1 rating)
Crab wontons (also referred to as Rangoon's) are typically fried. But unless you have a commercial flash fryer, the cheese gets a little too gooey. When you bake them, the shell has the perfect crunch, and the crab/cheese mixture inside is warmed perfectly, still holding its consistency. I served them with a sweet and sour dipping sauce.
(1 rating)
prep time
30 Min
cook time
20 Min
Ingredients For baked crab wontons
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2 canwhite crabmeat, drained
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8 ozcream cheese, room temperature
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3scallions, finely chopped
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24wonton wrappers
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2 tspsoy sauce
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3 tspworcestershire sauce
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1 tspgarlic salt
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1/2 cbutter, melted
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1egg white
How To Make baked crab wontons
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1Line cookie sheet with foil. Preheat over to 425 degrees.
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2Mix the cream cheese, onions, soy sauce, garlic salt and Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.
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3Take one wonton wrapper and place 1 teaspoon of the crab mix into the center of each wonton.
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4Moisten the edges of the wonton with egg. Fold the wontons in half to form a triangle, and press the edges to seal. (Or, pull up two corners and press and seal, then pull up the other two corners, press and seal. This forms a square pouch)
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5Arrange the crab wontons on the cookie sheet and brush them with the melted butter.
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6Bake the crab wonton in the oven at 425º for 12-15 minutes, or until they turn a golden brown color. You may need to flip them to brown evenly on both sides.
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