1 package (8oz) cream cheese, softened
1 can (6oz) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package wonton skins
In medium bowl, combine all ingredients except wonton skins. Mix until well blended. (I prefer to prepare the filling the night before to allow
the flavors to blend.)
(To prevent wonton skins from drying out, prepare one or two rangoon at a time.)
Place approx. 1 teaspoon filling in center of each wonton skin. Moisten edges with water; fold in half to form triangle, pressing edges to
seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. (A note: Use 2 wonton skins for each rangoon.
Moisten edges with water; place 2nd skin on top, pressing edges to seal. Fold corners toward center, moisten corners and press to
seal.) Deep fry rangoons in either a deep fryer or a wok. Be careful not to overcook, as the filling gets very hot and will break through the wonton
skin and splatter.
The recipe also says you can bake the rangoons. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to
coat. Bake in 425 oven for 12-15 min, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.
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