Baked Crab Rangoons


1/8 teaspoon garlic powder
1 8-oz. package cream cheese, softened
8 oz. crabmeat (I use Backfin Lump–use the rest for dip, stuff mushrooms, etc)
2 green onions, thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4-1/2 teaspoon Red Hot sauce (or Tabasco to your taste)
24-48 wonton wrappers


Preheat oven to 400 degrees F and spray baking sheet with cooking spray.
Combine garlic powder, cream cheese, onions, Worcestershire, soy sauce and Red Hot together in a bowl.  Mix to combine.  Fold in crabmeat.  Place about 2 teaspoons of mixture in center of wonton wrapper.  Brush the edges with water and fold diagonally in half to form triangle, press to seal.  Use a little more water at the bottom two corners of triangle and fold in to seal.  Place wontons on pan, spray with cooking spray and bake for 12-15 minutes or until light golden brown.  Serve with soy sauce or duck sauce.
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