These would be great as a side with homemade Chinese or even as an appetizer for a party or get-together with friends. We dipped ours in the extra sweet and sour sauce from the main course. Absolutely delish.
Baked Crab Rangoon
2 tablespoons sour cream
8 oz cream cheese, softened (reduced fat is fine)
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.
Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush sides with an egg wash (egg beaten with a small amount of water) and fold over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.
Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 10-12 minutes, or until the edges are golden brown and crisp.
Makes 20-24
